Influence of Lipoprotein on the Freezing of Bovine Spermatozoa

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Abstract
Various levels of lipoproteins were added to diluted bovine semen to determine the effects on quality of frozen semen. Quality was indicated by microscopic evaluation of percent of live cells, progressive motility and survival rate. A 5% level of added lipoproteins increased the sperm survival rate by approximately 5 percentage points. The 2.5% level was ineffective and the 10% level was no better than the 5% level.