Addition of chlorogenic acid and caffeine during the processing of cooled boar semen

The authors thank CAPES (PNPD Institucional, process number 2457/2011, and Programa Pesquisador Visitante Especial - PVE's, process number 88881.030399/2013-01), FAPEMIG (PPM-00460-12), CNPq (305478/2015-0 and 446288/2014-4), Minitub do Brasil, Fazenda São Paulo and the Postgraduate Program in Veterinary Sciences UFLA for their support. Altres ajuts: CNPq/305478/2015-0 Altres ajuts: CNPq/446288/2014-4 Altres ajuts: CAPES/2457/2011 Altres ajuts: CAPES/88881.030399/2013-01 Altres ajuts: FAPEMIG/PPM-00460-12 A study was conducted to evaluate the effect of chlorogenic acid (ChA) added pre-cooling and its combination with caffeine added during warming on cooled-stored boar semen parameters. Ten ejaculates were diluted in commercial extender with or without 4.5mg/ml ChA and stored at 15°C. After 0, 24 and 72 hours of storage, aliquots of these doses were taken and incubated at 37°C in the presence or absence of 8.0mM caffeine. Semen quality was evaluated after 10 and 120 minutes of incubation. The ChA increased (P < 0.01) the sperm motility, viability, acrosomal integrity and the percentage of spermatozoa with high mitochondrial activity (PMHA), however, decreased (P < 0.01) the malondialdehyde (MDA) concentration. Caffeine increased (P < 0.05) the sperm motility, viability, PMHA and the MDA concentration and reduced (P < 0.05) the acrosome integrity. When associated (ChA+caffeine), there was an increase (P < 0.05) in sperm motility and viability, PMHA and acrosome integrity. The addition of ChA to the dilution medium improves the quality of the swine inseminating doses. The addition of caffeine during re-warming is only recommended when the semen is stored for prolonged periods (72h), and the inseminating dose should be used immediately after its addition.