Improvement of Semen Quality in Holstein Bulls during Heat Stress by Dietary Supplementation of Omega-3 Fatty Acids

improvement of semen quality in holstein bulls during heat stress by dietary supplementation of omega-3 fatty acids

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Improvement of Semen Quality in Holstein Bulls during Heat Stress by Dietary Supplementation of Omega-3 Fatty Acids

BACKGROUND Long-chain polyunsaturated fatty acids (PUFAs) of the omega-3 family are important for sperm membrane integrity, sperm motility and viability. There are evidences to suggest that dietary supplementation with omega-3 fatty acids affects reproduction in men and males of different animal species. Therefore, the aim of current study was to investigate changes in the quality parameters of...

Improvement of Semen Quality in Holstein Bulls during Heat Stress by Supplementing Omega-3 Fatty Acids

The aim of current study was to investigate the changes in the quality parameters of Holstein bull semen during the heat stress and the effect of feeding a source of omega-3 fatty acids in this period. Samples were obtained from 19 Holstein bulls during the expected time of heat stress in Iran (June to September 2009). Control group (n=10) were fed a standard concentrate feed while treatment gr...

Quality of Bovine Chilled or Frozen-Thawed Semen after Addition of Omega-3 Fatty Acids Supplementation to Extender

Dietary Sources of Omega-3 Fatty Acids

As for saturated and monounsaturated fatty acids, the omega-6 and omega-3 polyunsaturated fatty acids (PUFA) are chemically linked to fat structures known as triglycerides in the various foods and oils that are consumed. The natural triglyceride or fat structure consists of a 3-carbon glycerol backbone onto which 3 long-chain fatty acids of varying types and structures are linked or 'esterified...

Dietary Sources of Omega-3 Fatty Acids

As for saturated and monounsaturated fatty acids, the omega-6 and omega-3 polyunsaturated fatty acids (PUFA) are chemically linked to fat structures known as triglycerides in the various foods and oils that are consumed. The natural triglyceride or fat structure consists of a 3-carbon glycerol backbone onto which 3 long-chain fatty acids of varying types and structures are linked or 'esterified...