In semen cryopreservation, egg yolk is still widely used as a non‐penetrating cryoprotectant. Much has been developed in the search for alternatives for this biological product. This work aimed to evaluate the processed egg yolk through ultracentrifugation and/or sonication in the cryopreservation of swine semen. Twenty‐seven semen doses were purchased from a commercial boar stud and processed for cryopreservation using egg yolk lactose 11% (control) extender, processed using two different methods: high‐speed centrifugation and sonication. Then, they were submitted to freeze‐thawing protocol and were assessed for kinematic and cell structural parameters. Samples in which extenders underwent centrifugation had better results in velocity parameters, meanwhile those that only sonication was performed had poorest results in this parameter. The preservation of the membrane and mitochondria structure had better results when the diluent was only centrifuged in comparison with the other treatments. Therefore, centrifugation of extender containing egg yolk is important for better cryopreservation of swine semen.

中文翻译：

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冻融公猪精液稀释剂的高速离心

在精液冷冻保存中，蛋黄仍被广泛用作非渗透性冷冻保护剂。在寻找这种生物产品的替代品方面已经取得了很大进展。这项工作旨在评估通过超速离心和/或超声处理加工的蛋黄在猪精液的冷冻保存中。27 份精液购自商业公猪群，并使用 11% 蛋黄乳糖（对照）补充剂进行冷冻保存，使用两种不同的方法进行处理：高速离心和超声处理。然后，将它们提交给冻融协议，并评估其运动学和细胞结构参数。扩展剂进行离心的样品在速度参数上有更好的结果，而那些只进行超声处理的样品在该参数上的结果最差。与其他处理相比，当稀释剂仅离心时，膜和线粒体结构的保存效果更好。因此，离心含有蛋黄的稀释剂对于更好地冻存猪精液很重要。