|Donoghue, Ann - Annie|
Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/18/2008
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Campylobacter and Salmonella are leading bacterial causes of human food-borne infections. Studies suggest that these microorganisms are highly prevalent in poultry semen and may contribute to vertical transmission between the breeder hen and offspring. Unfortunately, strategies to reduce or eliminate these pathogens in poultry semen negatively impact sperm viability. Caprylic acid, an 8-carbon fatty acid, has shown bactericidal effects against many pathogens in vitro, including Campylobacter and Salmonella. Before testing the efficacy of this compound against pathogens in semen, determining the effect of caprylic acid on poultry sperm viability is necessary. Therefore the objective of this study was to test various concentrations of caprylic acid on chicken sperm viability during in vitro storage. Semen collected from multiple roosters was pooled and diluted in poultry semen extender alone (control) or treatments containing serial dilutions of a 1.4% caprylic acid stock solution (1:1, 1:2, 1:4, 1:8, 1:16, 1:32, 1:64; 1:128, 1:256, 1:512). Semen was stored at 4C and assessed for viability utilizing SYBR 14/Propidium iodide live/dead stain and fluorescent microscopy after 6 h, d 2, d 5 and d 7 in vitro storage. At 6 h viability was maintained in controls and caprylic acid groups. By d 2 caprylic acid dilutions of 1:32 to 1:512 maintained viability equal or greater than controls ranging from 80-90% viable sperm. By d 7 the caprylic acid treatments of 1:32 to 1:512 maintained 70% viable sperm whereas control viability was 40%. Caprylic acid at optimal doses maintained sperm viability during in vitro storage better than controls and may provide an effective treatment for reducing pathogens in poultry semen. Caprylic acid maintains rooster sperm viability during in vitro storage.