The aim of this study was to investigate the effects of different extenders viz. Tris citric acid fructose egg yolk (TCFEY), Tris citric acid glucose egg yolk (TCGEY), Egg yolk citrate fructose (EYCF) and Egg yolk citrate glucose (EYCG) on the quality of ram spermatozoa during preservation at 4&deg;C. Semen samples showing more than 3+ mass motility and 70% progressive motility were pooled and subsequently divided into four aliquots. Each aliquot was extended separately in four different extenders viz. TCFEY, TCGEY, EYCF and EYCG and stored at 4&deg;C up to 72h. The quality of spermatozoa on the basis of percentage of sperm motility, live sperm, morphological abnormalities, intact acrosome and hypoosmotic swelling test (HOST) reacted spermatozoa was evaluated immediately after extension in particular extenders (0 h), 24 h, 48 h and 72 h after preservation at 4&deg;C. The percent sperm motility was significantly (P&lt;0.01) higher for TCFEY and TCGEY than EYCF and EYCG at 72 h of preservation at 4&deg;C. The percent HOST reacted spermatozoa and intact acrosomes were significantly (P&lt;0.01) higher and morphological abnormalities were significantly (P&lt;0.01) lower for Tris based fructose extender than other three extenders at 72 h at 4&deg;C. In conclusion, Tris citric acid fructose egg yolk (TCFEY) was found the best in maintaining the quality of ejaculated ram spermatozoa during preservation for 72 h at 4&deg;C. &nbsp;

Effect of different extenders for preservation of ram semen at 4&deg;C

<div style="text-align:justify">Background: The curd curry commonly known as kalan in Kerala and Gulab Jamun has been chosen in the present work which is relevant in accordance with its usage with common man. Kalan possesses a normal shelf of two days at normal temperature and room conditions. The present work attempted to preserve the product for two weeks or more at room temperature by applying canning technique. The shelf life of Kalan was proved to be enhanced to two more weeks with proper canning. Kalan is prepared in the laboratory and was packed in sterile bottles which were then sterilized by dipping in sterile hot water for thirty minutes. This process impairs the product sufficient sterility to enhance the preserving quality considerably. The product has been found unchanged in its flavor and taste after the expected expiry period. In the preparation of Gulab jamun,drying and frying strategies facilitates the removal of most of the contaminants and hence the product presented as sterile. The sugar syrup provides further preservation. This technique for preservation can thus become effective. The work presented an attempt that has been made to study the effect of processing / preservation technique. Methods: Canning technique was applied as a preservation strategy to the product kalan and addition of sugar syrup presented to be the preservation technique for gulab jamun. Both were considered as the natural way of preservation rather than utilizing any artificial strategies or additions. The shelf life of the same was studied in detail under physiological, biochemical and microbiological parameters. Result: The two food preservation techniques studied in this project are proved to impart better shelf life to the particular type of dairy based products without the addition of any preservative chemicals.</div>

<div style="text-align:justify">Physicochemical and Microbiological Examination of Food Preservation Strategies of Indian Dishes Kalan and Gulab Jamun</div>

<div style="text-align: justify;">The objectives of this study were to compare conventional preservatives used in milk analysis, including potassium dichromate and bronopol with a non-toxic and biodegradable preservative such as methylene blue, to verify their effectiveness and limitations of use. This was achieved by comparing their effects on raw milk composition at different storage temperatures. The best performing preservative doses were 0.1, 0.036 and 0.01% for potassium dichromate, bronopol, and methylene blue respectively. Raw milk composition was significantly affected (p &lt; 0.05) during the storage period at 25&deg;C for all tested preservatives. However, at 4&deg;C, potassium dichromate and bronopol preservatives maintained stable milk composition during 10 days of storage, whereas methylene blue maintained stable milk composition for three days. Methylene blue can be considered as an environmentally friendly and safe alternative for short-term preservation of refrigerated raw milk samples.</div>

<div style="text-align: justify;">Comparative Study Between Conventional Preservatives and Methylene Blue on Chemical and Bacteriological Composition of Raw Milk</div>

<div>Background: Artificial insemination (AI), among all the fundamental systems of animal breeding, has proved to be the best and efficient method for the rapid improvement of livestock for maximum use of superior genetic merit of males on numerous dams. The frozen AI in sheep is, to date, not fulfilling the farmer&rsquo;s need. Therefore, the present study aimed to determine the pregnancy rate in indigenous ewes with chilled semen preserved at different hours.&nbsp; 
 
Methods: Semen was collected from three indigenous rams using an artificial vagina and evaluated for its quality both in the fresh and chilled stage at 12 h, 24 h and 48 h before insemination. Trans-cervical insemination was performed in PGF2&alpha; synchronized ewes. Pregnancy was confirmed by ultrasonography at 50-60 days of gestation.&nbsp; 
 
Result: The motility, viability and normal sperm values of chilled semen decreased significantly (p &lt; 0.01) with increasing the duration of preservation. However, the quality of chilled semen was acceptable level for insemination. The pregnancy rate was significantly varied (p &lt; 0.01) and the higher pregnancy rate (64.28%) was achieved when AI was performed using semen stored at 4oC for 12 h than 24 h (58.33%) and 48 h (50%), respectively. Therefore, increased the duration of preservation time of different chilling process negatively affect the semen quality and the pregnancy rates.</div>

<div>Effect of Different Preservation Time of Chilled Semen on the Fertility of Field Indigenous Ewes</div>

<div>Sugarcane is one of the most important crops in India, which meets the sweeteners requirement of people. India is one of the largest sugarcane producers in the world. Jaggery is a conventional sugar that is unrefined and often eaten all over the world. It is regarded as the healthiest sugar in the world because of its mineral and vitamin content as present in sugar cane juice. It is produced in India by the concentration of sugar cane juice, without separating molasses. The Jaggery making plants are placed in decentralized sectors in India. The efficiency of traditional plants producing jaggery is very poor because they are manufactured by local artisans. The use of multi-pan plants with a heat pump based freeze concentration system is found to be a successful approach for efficient jaggery production from the available literature in the manufacture of jaggery manufacturing plants. Due to the presence of inverted sugars and mineral salts that are hygroscopic in nature, the storage of Jaggery is difficult. The storage of jaggery in a whey coated drying cum storage bin is found to be most efficient in preserving the consistency of jaggery. The greenhouse drying of jaggery is an effective way to extract and preserve the moisture content of jaggery for a longer period of time.</div>

Jaggery Making Process and Preservation: A Review

The objective of the present study was to find the comparative efficacy of three extenders to preserve semen of Labrador-Retriever (LR) dogs at 5o C for a short term.&nbsp;&nbsp; &nbsp; The semen samples of LR dogs were collected by digital manipulation method and extended at the rate of 1:4 in Tris-Egg Yolk- Citric Acid-Glucose (TEYCAG), Tris-Egg Yolk- Citric Acid-Fructose (TEYCAF) and Egg Yolk-Citrate-Glycine-Glucose (EYCGG) extenders by split sample technique. &nbsp;Semen was evaluated at 0, 24, 48, 72, 96 and 120 hours of preservation. Mean motile, live and HOST-reacted sperm and acrosomal, head, mid piece and tail abnormalities of spermatozoa varied significantly (P&lt;0.01) between extenders and between preservation periods. The interactions between extender and preservation period were also significant (P&lt;0.01) except for HOST-reacted and head abnormalities of sperm. &nbsp;The highest mean motile, live and HOST-reacted sperm were recorded in TEYCAG extender which did not differ significantly from that of TEYCAF extender. &nbsp;Mean per cent sperm acrosomal and tail abnormalities were significantly (P&lt;0.05) lower, and the incidences of mean sperm head and mid piece abnormalities were also lower in TEYCAG, but not significantly from that in TEYCAF irrespective of hour of preservation. Per cent motile, live and HOST-reacted sperm were significantly (P&lt;0.05) lower and sperm acrosomal, head, mid piece and tail abnormalities were significantly (P&lt;0.05) higher in EYCGG as compared to that in TEYCAG and TEYCAF irrespective of hour of preservation. It was concluded that the semen of LR dog sustained good quality during preservation up to 5 days at 5oC suitable for successful artificial insemination and would be preserved better in TEYCAG and TEYCAF extenders than in EYCGG extender, since more than 50 per cent sperm motility and live sperm were maintained up to 120 hours of preservation in the former two extenders.

Quality of Labrador- Retriever dog semen on short-term preservation in different extenders&nbsp;

Background: Moringa leaf extract (MLE) is one of the natural ingredients that can improve the quality of preserved semen by preventing sperm lipid oxidation and increase the sperm storage time. The aim of the present study is to evaluate the effect of Moringa oleifera leaves extract on boar semen quality during short-term preservation at liquid state. 
&nbsp; 
Methods: Four mature healthy Large White Yorkshire boars of about 1.5-2 years age group having good reproductive health was selected for the study. Ten ejaculates were collected from each boar. Each ejaculate was divided into 4 aliquots (equal volume and sperm concentration) and Moringa oleifera leaves extract&nbsp;(MLE) @ 0 &micro;g/ml (control), 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml w/v was mixed in each aliquot after extension of semen samples with beltsville thaw solution (BTS) extender. The semen was evaluated for initial motility, percent live sperm, sperm abnormalities, sperm membrane integrity, acrosomal integrity and level of lipid peroxidation. Ten gilts/sows were artificially inseminated in each group with the liquid preserved semen to record the conception rates and litter size. 
&nbsp; 
Result: The percent sperm motility, live sperm, plasma membrane integrity and acrosomal integrity of boar spermatozoa were decreased significantly (P&lt;0.01) while preserving the semen sample by using BTS extenders along with 100 &micro;g/ml,200 &micro;g/ml and 300 &micro;g/ml Moringa oleifera leaves extract at 18&deg;C for 48 hours. The mean percent of motile sperm, live sperm, intact plasma membrane, intact acrosome among the groups i.e., 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml Moringa oleifera leaves extract were increased significantly (P&lt;0.01) as compared to control at 24 and 48 hours of preservation. The mean percentage of sperm abnormalities and lipid peroxidation among the groups i.e., 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml Moringa oleifera leaves extract were increased significantly (P&lt;0.05) at 0, 24 and 48 (P&lt;0.01) at hours of preservation as compared to control group. The supplementation of Moringa oleifera leaves extract in BTS extender at concentration of 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml significantly improved the Large White Yorkshire boar&rsquo;s semen quality during short term preservation at 18&deg;C as compared to control. The conception rate and average litter size at birth among the groups were increased significantly (P&lt;0.01) as compared to control (C). The significantly (P&lt;0.01) higher conception rate and litter size at birth was recorded in T3 group i.e. 300 &micro;g/ml Moringa oleifera leaves extract supplemented semen. In conclusion, the concentration of 300 &micro;g/ml Moringa oleifera leaves extract was found to be better among other concentrations. 
&nbsp;

Effect of Moringa oleifera Leaves Extract on Quality of Preserved Boar Semen

<div style="text-align: justify;">Present study was aimed to improve poor quality crossbred bulls semen, as occurrence of poor quality ejaculates are one of the major problems in crossbred bulls. Antioxidants and its combination was tried to overcome such problems. Vitamin E, Vitamin C and Vitamin E+C were supplemented at dose rate of 1mg, 5 mM and 1mg + 5mM per ml respectively in split ejaculates to evaluate semen quality during preservation at refrigerated temperature and cryopreservation. The results showed that semen characteristics were better in antioxidant supplemented ejaculates. Total sperm abnormality were significantly lower (p&lt;0.05) in antioxidant supplemented group. &nbsp;The seminal characteristics of crossbred bull semen showed significantly better (p&lt;0.05) performance on preservation, when fortified with Vitamin E as compared to Vitamin C alone as well as Vitamin E and C in combination. The performance of semen additives, were supportive to semen characteristics especially for Vitamin E, moreover fortification with Vitamin E+C was slightly superior to Vitamin C. It can be concluded that fortification of Vitamin E has beneficial role in semen quality improvement followed by Vitamin E+C and Vitamin C.&nbsp;</div>

Assessment of antioxidants for preservation of crossbred bull semen in Tris based extender

<div>Background: With the increasing application of artificial insemination technology in boars, breeding efficiency is largely determined by the quality of semen preservation. With the prolonged storage of semen at room temperature in vitro, excessive reactive oxygen species (ROS) damage organelles and plasma membranes and ultimately lead to a decline in semen quality. 
 
Methods: In order to improve the preservation of semen at 17&deg;C, this experiment investigated the effect of different concentrations (0, 10, 15, 25, 35 &micro;g/mL) of coenzyme Q10 (Co-Q10) in Modena dilution on the quality of boar semen during storage at 17&deg;C. The sperm motility, mitochondrial activity, total antioxidant (T-AOC), superoxide dismutase (SOD) and malondialdehyde (MDA) were assessed at 17&deg;C at different times (0, 1, 2, 3, 4, 5 d). 
 
Result: The results showed that the addition of Co-Q10 has a positive effect during the preservation of boar semen at 17&deg;C. On the 5th day, the sperm motility of the 25 &micro;g/mL Co-Q10 group was 73.80% and the mitochondrial activity was 82.94%, which was significantly higher (P&lt;0.05) than that of other groups. In terms of antioxidant levels, the MDA content of the 25 &micro;g/ml and 35 &micro;g/ml Co-Q10 groups on the 5th day was significantly lower (P&lt;0.05) than that of the other groups. At the same time, the 25 &micro;g/ml group could effectively enhance the activity of antioxidant enzymes and the SOD and T-AOC were 17.33 U/mL and 3.17 U/mL on the 5th day significantly higher than the other groups (P&lt;0.05). The results showed that the most appropriate concentration of Co-Q10 when storing boar semen at 17&deg;C was 25 &micro;g/ml.</div>

The Effect of the Addition of Co-Q10 on the Preservation of Boar Semen at 17&deg;C

Background: Synthetic preservatives in food are associated with lot of consumer health risks considering their negative health impact with increasing awareness towards natural products, present study evaluated the effects of natural antimicrobial and antioxidant additive essential oil blends (EOBs) with Chitosan (Ch) for preserving quality and microbial safety&nbsp; of sweet and sour chicken meat spread (SSMS) applying hurdle concept. 
&nbsp; 
Methods: Concentration EOs in blends were decided based on screening for MIC and sensory acceptability essential oils (EOs) of Origanum vulgare, Cinnamomum aromaticum, Thumus vulgaris, Syzygium aromaticum, Ocinum Tenuiforum, Trachyspermum ammi L and Piper betle EOs). EOs blends were further screened and selected blends (0.125% each) with Ch (0.5%) were incorporated in SSMS and products quality was evaluated for extended storage at refrigeration temperature. 
&nbsp; 
Result: Storage studies revealed that treatments Ch + blend A had significantly (P&lt;0.05) lower pH and TBARS values as compared to blend B products whereas, total phenolic content and DPPH activity were significantly (P&lt;0.05) higher for blend A followed by blend B, Ch and Control. TPC Staphylococcus (SC), Psychrophilic (PC) and Yeast and Mold(Y andM) count were significantly (P&lt;0.05) lower in with Ch+EOBs. Highest (P&lt;0.05) antimicrobial and antioxidant activity was exhibited by Ch + EOBs. Although initially slightly lower sensory score was observed for EOs blend added product however significantly (P&lt;0.05) higher sensory quality of the containing EOBs treatments was found during storage. Results suggested that chitosan with essential oil blends exhibited potential antioxidant and antimicrobial preservative effect during extended storage so it could be applied as potential natural preservative combination for formulating enhanced shelf life natural antioxidant enriched meat food products.

Effect of different extenders for preservation of ram semen at 4°C

Physicochemical and Microbiological Examination of Food Preservation Strategies of Indian Dishes Kalan and Gulab Jamun

Comparative Study Between Conventional Preservatives and Methylene Blue on Chemical and Bacteriological Composition of Raw Milk

Effect of Different Preservation Time of Chilled Semen on the Fertility of Field Indigenous Ewes

Jaggery Making Process and Preservation: A Review

Quality of Labrador- Retriever dog semen on short-term preservation in different extenders

Effect of Moringa oleifera Leaves Extract on Quality of Preserved Boar Semen

Assessment of antioxidants for preservation of crossbred bull semen in Tris based extender

The Effect of the Addition of Co-Q10 on the Preservation of Boar Semen at 17°C

Antimicrobial Efficacy and Preservative Quality of Essential Oil Blends with Chitosan in Sweet and Sour Chicken Meat Spread