The Effects of Different Thawing Procedures on Spermatological Parameters of Frozen Bull Sperm

One of the most crucial elements influencing the efficacy of artificial insemination applications is semen quality. It is known that post-thaw semen quality was affected by thawing method. Errors made during the thawing process can compromise the motility, viability, morphology and DNA integrity of spermatozoa after thawing. This study was conducted to investigate the effects of four distinct thawing procedures on post-thaw semen quality in bulls. The first group was designated as 24°C (n=8); the straws in this group were thawed in a water bath at 24°C for 60 seconds. Second group was designated as 32°C (n=8); the straws in this group were thawed in a water bath at 32°C for 60 seconds. Third group was designated as 38°C (n=8); the straws in this group were thawed in a water bath at 38°C for 30 seconds. And the fourth group was designated as 70°C (n=8); the straws in this group were thawed in a water bath at 70°C for 7 seconds. Following the thawing process, motility, sperm morphology, viability, and DNA damage rate in spermatozoa were evaluated. Results showed that in 32°C group and 24°C group sperm motility significantly decreased when compared to 70°C and 38°C groups. Additionally, the 24°C group exhibited a significantly elevated DNA damage rate compared to the 70°C group, while no differences were observed in the other groups. In conclusion, the most ideal thawing procedures are at 70°C for 7 seconds and at 38°C for 30 seconds are recommended to get optimum sperm quality from frozen bull semen after thawing.