Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ternak
Alexander Kaka
Department of Biology Education, Faculty of Social Sciences, Wira Wacana Christian University Jl. R. Soeprapto Street.35 Waingapu, East Nusa Tenggara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Preservation of Spermatozoa Sumba Ongole Bulls Using Citrate Yolk Diluent with the Addition of Palmyra Palm Juice Anita Tamu Ina; Alexander Kaka
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 11 No 2 (2020): Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v11i2.83

Abstract

The purpose of this study was to determine the quality of the ability of spermatozoa cells to maintain the use of a yolk citrate (YC) diluent with the addition of palmyra palm juice during preservation. The material used for this research was 2 Sumba Ongole bulls as a source of semen. Semen was collected by using an artificial vagina that is processed twice a week. The obtained semen was macroscopically analyzed, including volume, colour, consistency, pH and smell. Meanwhile, microscopic evaluation includes mass movement, motility, concentration, viability and abnormalities. The semen showed >75% motile sperm divided into four treatments and dilute each with YC (P0), 95% YC+5% palmyra palm juice (PPJ) (P1), 90% YC+10% PPJ (P2), 85% YC+15% PPJ  and each was stored at 3-50C. The results of statistical analysis showed that P0, P1 treatments were significantly different (P<0.05) between P2, P3 from day 0 to day 4 of storage. The addition of palmyra palm did not affect the motility of spermatozoa, but had a positive effect on the viability of spermatozoa with the addition of 5% palm sap during storage for 4 days at a temperature of 3-5 0C.
Co-Authors Ina, Anita Tamu