Effect of in-vitro supplementation of polyunsaturated fatty acids on frozen-thawed bull sperm characteristics using Bioxcell® extender

Cryopreservation is considered that it decreases sperm quality about 50 percent therefore research is being conducted to increase the frozen-thawed quality of bull sperm. The object of study was to examine the effect of polyunsaturated fatty acids on the frozen-thawed bull semen sperm characteristic...

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Veröffentlicht in:	Pure and applied biology 2016-09, Vol.5 (3), p.399
1. Verfasser:	Kaka, Asmatullah
Format:	Artikel
Sprache:	eng
Schlagworte:	Artificial insemination Fatty acids Fertility Fish oils Lipid peroxidation Lipids Morphology Motility Oxidation Peroxidation Polyunsaturated fatty acids Quality Sperm Thawing
Online-Zugang:	Volltext
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