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Gholinezhad M, Shohreh B, Deldar H, Jafari Sayadi A. (2018). Impact of Broad Bean on the Physical Properties of Testis, Quantitative and Qualitative Characteristics of Epididymal Spermatozoa of Zell Ram. rap. 9(22), 35-39. doi:10.29252/rap.9.22.35
URL: http://rap.sanru.ac.ir/article-1-773-en.html
Impact of Broad Bean on the Physical Properties of Testis, Quantitative and Qualitative Characteristics of Epididymal Spermatozoa of Zell Ram
Meysam Gholinezhad , Bahram Shohreh , Hamid Deldar , Alireza Jafari Sayadi
Abstract:   (3111 Views)

The aim of this study was to evaluate the effect of broad bean on physical properties of testis and qualitative and quantitative characteristics of epididymal spermatozoa of the ramZell breed. The sixteen sexually matured rams weight approximately 29±1 kg were selected and randomly divided into four treatments and four replicates in a completely randomized design. The treatments included: 1) control diet, 2) control diet + 5% broad bean, 3) control diet + 10% broad bean, and 4) control diet + 15% broad bean. At the end of the experiment (75 days) characteristics of spermatozoa and testicle properties were measured. The results showed that different levels of broad bean from 5% to 15% increased the total motility and progressive motility of spermatozoa compared to the control group (P< 0.05). The high percentage of abnormal spermatozoid were seen in the 15% broad bean group. Addition of broad bean to the rations increased the percentage of live spermatozoa and decreased the percentage of dead spermatozoa in comparison to the control group (P< 0.05). Broad bean feeding was not influenced on sperm concentration, plasma membrane integrity of spermatozoa and testicular characteristics. In conclusion, the addition of broad bean to basal ration improved semen quality and quantity at the levels of 5 and 10 %.
 

Keywords: Broad Bean, Epididymis, Testis, Zell breed, Spermatozoa
Full-Text [PDF 597 kb]   (1077 Downloads)    
Type of Study: Research | Subject: فیزیولوژی
Received: 2017/06/19 | Revised: 2019/01/26 | Accepted: 2018/09/24 | Published: 2019/01/26
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