Pemanfaatan Kacang Kedelai sebagai Pengganti Kuning Telur di dalam Bahan Pengencer untuk Kriopreservasi Spermatozoa Hewan

The extenders commonly used for cryopreservation of spermatozoa are based on animal products such as egg yolk. Egg yolk contains cholesterol, phospholipid and low density protein which prevent the formation of ice crystals and protect the integrity of plasma membrane during cryopreservation process. Furthermore, egg yolk increased the risk of microbial contamination and related to the possible transmission of zoonotic agents. Soybeans are the products of vegetable protein is often used as an emulsifier in the production of food for humans and serves as a protection from the cold shock as well as low density protein in egg yolk. Several studies reported that soybean extenders for cryopreservation of spermatozoa produce the same quality or even better than the egg yolk based extenders and the optimal concentration of soy bean in the extenders forcryopreservation of spermatozoa at 0.8-1.5%.