ArticlePeerJ2026
Effect of pasteurized chicken egg yolk diluent on the cryopreservation of boar semen.
Article in PeerJ, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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7 authors.
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Abstract
In the context of semen cryopreservation, egg yolk is frequently utilized as a protective agent; however, it poses a potential risk of contamination by pathogenic microorganisms. Pasteurization of egg yolk can effectively eliminate pathogenic bacteria while retaining its active components. This study established two groups for comparison: (1) the experimental group (PS), which utilized a diluent containing pasteurized chicken egg yolk, and (2) the control group (Control), which employed a diluent with chicken egg yolk mixed at ambient temperature. The diluents from both groups were subjected to microscopic structural observation, bacterial isolation and culture, as well as Gram staining. Boar semen was cryopreserved using two different diluents following standard methods. Following thawing, sperm motility parameters, acrosome and plasma membrane integrity, antioxidant indicators, reactive oxygen species (ROS) levels, and the expression of genes related to oxidative stress and apoptosis were assessed. Microscopic observation revealed no significant differences in yolk granule morphology between PS and the control. Bacterial isolation and Gram staining results indicated the presence of small, spherical Gram-positive bacteria in the control, whereas no bacterial growth was observed in the PS. Post-thaw sperm analysis showed that, compared to the control, the PS exhibited significantly lower sperm survival rate and motility (
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