Viabilitas dan Fragmentasi DNA Spermatozoa pada Semen Beku Ayam Kampung Menggunakan Pengencer Ringer Laktat Kuning Telur yang Ditambahkan Glisin dan Fruktosa

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Agi Jefani Efendi
Khaeruddin Khaeruddin
Bahri Syamsuryadi
Hermawansyah Hermawansyah
Junaedi Junaedi

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan glisin dan fruktosa pada ringer laktat kuning telur terhadap viabilitas dan fragmentasi DNA spermatozoa beku ayam kampung. Penelitian ini menggunakan rancangan acak lengkap dengan 4 perlakuan: P0 (ringer laktat + kuning telur), P1 (ringer laktat + kuning telur + glisin 60 mM), P2 (ringer laktat + kuning telur + fruktosa 80 mM), dan P3 (ringer laktat + kuning telur + glisin 60 mM + fruktosa 80 mM), masing-masing dengan 6 ulangan. Semen diekuilibrasi 2 jam pada suhu 5 °C, prefreezing dengan ketinggian 3 cm pada uap nitrogen selama 10 menit, penyimpanan 24 jam dan thawing pada suhu 37 °C selama 30 detik. Evaluasi dilakukan terhadap viabilitas spermatozoa menggunakan pewarnaan eosin nigrosin serta integritas DNA dengan pewarnaan toluidine blue. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh (P<0,05) terhadap viabilitas post thawing namun tidak berpengaruh (P>0,05) terhadap fragmentasi DNA post thawing. Penambahan glisin mampu mempertahankan viabilitas spermatozoa selama pembekuan, sedangkan penambahan fruktosa tidak memberikan pengaruh. Viabilitas spermatozoa post thawing dapat dipertahankan hingga 46.57-77,12%, sedangkan kerusakan DNA yang terjadi setelah pembekuan mengalami peningkatan sebesar 6,51-9,61% Penggunaan glisin 60 mM memberikan hasil terbaik dalam mempertahankan viabilitas spermatozoa ayam kampung selama pembekuan.

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How to Cite
Efendi, A. J., Khaeruddin, K., Syamsuryadi, B., Hermawansyah, H., & Junaedi, J. (2026). Viabilitas dan Fragmentasi DNA Spermatozoa pada Semen Beku Ayam Kampung Menggunakan Pengencer Ringer Laktat Kuning Telur yang Ditambahkan Glisin dan Fruktosa . Tarjih Tropical Livestock Journal, 6(1), 70–80. https://doi.org/10.47030/trolija.v6i1.1145
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