Effect of soya-milk based extender on the enzymatic activity of bubaline semen during cryopreservation

Present work was undertaken on three buffalo bulls (Murrah) with 18 collections (six collections per bull) to study the release of transaminases and phosphatases during cryopreservation using soya-milk extender. After initial evaluation, each semen sample was diluted in two different extenders viz. Tris egg yolk extender (control) and soya-milk extender as experimental. At the equilibration and post-thaw stages leakage of (a) transaminases viz. aspartate aminotransferase (AST) and alanine aminotransferase (ALT) and (b) Phosphatases viz. alkaline phosphatase (AKP) and acid phosphatase (ACP) was studied. The level of AST was significantly higher in soya-milk extender as compared to Tris-egg yolk extender at equilibration and post-thaw stages. There was a significant difference in the level of ALT at post thaw stages in between the extenders. The leakage of enzymes was found to increase from pre-freeze to post-freeze stage in both the extenders. In, conclusion, Tris Egg Yolk (TEY) extender provided better results as compared to soya based extender but the latter performed within acceptable norms and can be recommended for use in cryopreservation of buffalo bull semen.