1972 Volume 43 Issue 8 Pages 417-423
This experiment was carried out to clarify the factors responsible for the protection of spermatozoa against cold shock and harmful effects of freezing. The results were as follows.
1. Egg yolk neutral lipid, which was prepared from the acetone soluble fraction of egg yolk, was superior to whole egg yolk to protect of goat and bull spermatozoa against cold shock.
2. Crude lecithin, the acetone insoluble and alcohol-ether soluble substance of egg yolk, had more protective action than purified egg yolk lecithin against cold shock. Purified egg yolk lecithin did not give sufficient protection for the maintenance of sperm motility against severe cold shock.
3. α-and β-Lipovitellin of egg yolk as well as yolk itself were of value in preventing the sperm from cold shock.
4. Lipovitellin and lipovitellenin of egg yolk were very effective to prevent the loss of motility and viability of spermatozoa caused by the rapid freezing and the former was more effective than the latter.
5. β-Lipovitellin was more effective than α-lipovitellin in protecting goat and horse spermatozoa against freezing. Livetin did not have any protective action.
