Siberian Sturgeon Sperm Cryoconservation
Sperm cryopreservation can potentially be used as a management tool for better organisation of spawning and improvements of breeding programs, providing a security strategy against decline in natural populations and incorporating of genes from wild fish into hatchery populations. Two extenders are presently available to insure high-quality cryopreserved Siberian sturgeon semen: (1) an extender consisting of 30 mM Tris, 23.4 mM sucrose, 0.25 mM KCl, 10% methanol and pH 8.0 and (2) a simplified extender consisting of just 0.1 M glucose and 15% methanol. Cryopreservation protocols secure good level of post-thaw motility (20–60% vs. 40–80% for fresh semen). A high variability in usefulness of semen for cryopreservation is a main problem in successful freezing. As such, it is difficult to predict a priori which semen samples would be successfully cryopreserved. Sperm characteristics, such as motility, have only limited usefulness, and more research towards identification of reliable markers of cryopreservation is needed. At present, implementation of cryopreserved semen into hatchery practices and breeding programs is limited despite the fact that this challenging task can greatly improve breeding programs for cultured Siberian sturgeon and help to protect diversity of wild populations. So far, the main application for cryopreservation of sturgeon semen has been for hybridization.
KeywordsSpermatozoa Sperm motility Cryopreservation Cryoinjuries
The study was financially supported by COST Office (Food and Agriculture COST Action FA1205: AQUAGAMETE), the Ministry of Education, Youth and Sports of the Czech Republic—projects “CENAKVA” (No. CZ.1.05/2.1.00/01.0024) and “CENAKVA II” (No. LO1205 under the NPU I program)—and by the Czech Science Foundation (No. P502/13/26952S) and the National Science Centre granted for research project (No. 2011/01/D/NZ9/03738) and funds appropriated to Institute of Animal Reproduction and Food Research of Polish Academy of Sciences. Authors also express thanks to prof. MSc. William L. Shelton, Ph.D. for English corrections.
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