Effects of egg yolk and coconut milk-based extenders on the qualities of chilled and cryopreserved Turkey (<i>Meleagris gallopavo</i>) semen in Maiduguri, Nigeria

Abstract

This study investigated the effects of egg yolk and coconut milk-based extenders on the motility and morphology of chilled and post thawed turkey (Meleagris gallopavo) semen in Maiduguri, Nigeria. A total of 112 semen samples were collected from seven matured turkey toms, twice weekly for 2 months using the dorso-abdominal massage method. Freshly collected semen were pooled, divided into three aliquots and diluted with modified Ringer’s buffer, egg yolk and coconut milk-based extenders, respectively. An aliquot of each extended semen was stored at 37°C and 5°C, and then evaluated hourly for 24 hours. Extended semen samples were also cryopreserved in liquid nitrogen and post thaw qualities were assessed after 24 hours. The progressive motility of spermatozoa was maintained for 6 hours at 37°C and up to 12 hours at 5°C when preserved in coconut milk and egg yolk-based extenders. It was found that the use of 1% coconut milk or 1% egg yolk-based extenders improved the post thaw quality of turkey semen once frozen at -196°C. It was also observed that the coconut milk-based extender preserved the spermatozoa motility and reduced sperm abnormalities better than the egg yolk-based extender.