Pengaruh Metode Thawing terhadap Kualitas Semen Beku Sapi Bali, Sapi Madura dan Sapi PO
ABSTRACT: The experiment was
conducted from November 2011 to January 2012 in BBIB Singosari. The study aims
was to determine the effect of thawing techniques on the quality frozen bovine
sperm Bali, Madura and PO cattle. This material used 90 frozen straw of three
cattle from the three breed. The method is an experiment with three treatments
and 10 replications for frozen to thawing in temperature water is 5 0C of
duration 60 seconds, 15 0C duration 30 seconds and 37 0C duration 15 seconds.
Variables observed in this study were sperm quality are motility, viability and
abnormality. Data in percentage transformed in to arcus sinus were analyzed
using Completely Randomized Block Design (CRBD) with replication as blocks of
10x. The results showed the thawing at 37 0C duration 15 seconds to highly
significant effect (P<0,01) viability and motility and significant effect (P<0.05).
The abnormalities, no significant effect (P>0,05). Breed cattle not
significant effect to quality. It can be concluded that thawing techniques
impact the motility and viability in frozen bovine semen spermatozoa Bali,
Madura and PO cattle. Thawing using 37 0C temperature water with duration of 15
seconds is the best method to obtain the quality of spermatozoa post thawing
frozen sperm.
Keywords: thawing technique;
sperm quality
Penulis: Muhammad Ade Salim,
Trinil Susilawati, Sri Wahyuningsih
Kode Jurnal: jppeternakandd120010
