BOAR SPERM MEMBRANE PROTEIN PROFILE WHEN PRESERVED WITH BTS DILUENT AT 18*CB.C.Das, K.M.Bujarbarliah, S. Sanyal, P.K.Das, P.R.Ghosh, S.Naskar, M.H.Khan, A.B. Das, S. Bandopadhyar
Preservation of boar semen in liquid state for a long time adversely affects the protein content and also causes aggregation of protein. Oxidative stress during preservation also affects protein. Liquid state preservation decreases the antioxidant defence of the whole semen and hence increases the lipid peroxidation and damage to sperm as a whole. The present study was taken up to see the effect of antioxident on different hours at 18°C. At 72 hours of preservation many of the important sperm membrane proteins are protected whereas in non-oxidant group many protein bands are found lost and semen quality found to be inferior As the preservation time enhances, proteins are being lost and antioxid- ant found to prevent loss of protein reducing reactive oxygen species.
Enter your contact information below to receive full paper.