In-vitro assessment of motility and longevity of native chicken sperm cells added with vacuum-freeze-dried coconut water and meat as an extender

Andre Jacob S. Amit

Abstract

Artificial insemination is not commonly used for native chickens in the Philippines. However, considering the threats to their population, this breeding technique is crucial. It ensures genetic diversity and enables other breeders in certain regions to access the superior lines. The main limitation of using artificial insemination in native chickens is the small amount of semen ejaculated by roosters. Thus, this study assessed the viability of using vacuum-freeze dried coconut water and meat as a semen extender. A fresh coconut fruit intended for "Buko" salad was used. The meat was scraped, ground in a high-speed grinder, and mixed with its water to create a homogenous mixture. Following that, the mixture dried in a vacuum-freeze dryer at -70 oC and 0.0001 megapascal pressure for 24 hours, forming a powdery consistency. The powder was vacuum-packed and stored in a chiller until needed. The experiment included three treatments: 0.5g, 1.0g, and 1.5g of processed coconut mixed with nuclease-free water and freshly collected semen. Negative and positive controls were also included. The results showed that a mixture of 0.5 ml of semen, 5.0 ml of nuclease-free water, and 0.5g of vacuum-freeze dried coconut water and meat, stored at 4.0 oC in a chiller, can maintain semen motility for up to 36 hours without significant impact compared to other treatments. Therefore, this study establishes the potential of coconut water and meat as extenders for native chicken rooster semen. 

Citation: Amit, A.J.S. and Cabarles, J.C.J. (2024). In-vitro assessment of motility and longevity of native chicken sperm cells added with vacuum-freeze-dried coconut water and meat as an extender. Advances in Native Chicken Science, 1(1),1-8. 

Keywords: Native Chicken, Semen Extender, Coconut, Vacuum-Freeze Drying, Artificial Insemination