Effects of Centrifugation and Different Levels of Soybean Lecithin‐Based Extender on Post‐Thaw Sperm Quality of Ghezel Ram Semen

The objective of this study was to specify the effects of centrifugation and different surface of soybean leci-thin-based extender on post-thaw Sperm quality of Ghezel ram semen. Semen samples were gathered from 5 mature Ghezel ram two/week for 3 weeks. After initial evaluation, the approved semen samples were pooled together and split into equal parts in Falcon tubs. Three samples were combined with Tris buffer at 30 °C and then centrifuged to remove the seminal plama. After centrifugation and removal of the super-natant, samples were diluted with Tris-citrate-fructose extender + different concentrations of soybean leci-esthin ( 1%, 1.5% and 2% weight/volume) with 7% glycerol; and residual one samples, which were not centri-fuged, were diluted with the (1.5% weight/volume) soybean lecithin. Samples then cooled to 5 °C and fro-zen in 0.25 mL French straws and straws were thawed in a 37 °C water bath. The results of different con-centrations of soybean lecithin showed that total motility (TM) and motion parameters of average path ve-locity (VAP), straight-line velocity (VSL), curvilinear velocity (VCL) and lateral head displacement (ALH) and and the percentage of spermatozoa with intact acrosomes were significantly higher in soybean lecithin (SL) 1.5% compared to other semen extenders (P<0.05). Total motility and sperm-motion parameters (VAP, VSL, VCL and ALH), in SL1.5% without centrifugation were higher than the groups with 1%, 1.5% or 2% and with centrifugation (P<0.05). Generally, the results suggest that SL1.5% extender was better (with or without centrifugation) than other extenders in most in vitro evaluated sperm parameters.