The Effects of Storage Temperature, Storage Time and Dietary Vitamin E on the Fertilizing Capacity and Physiological Characteristics of Undiluted Turkey Semen

DURING the past few years, considerable research effort has been directed toward improving the techniques used in artificial insemination of poultry. Of particular interest are those experiments involving temperature and storage time limitations of undiluted semen. Garren and Shaffner (1952) observed that fowl semen could be stored at 15°C. for up to 3 hours without apparent detrimental effects on fertility. However, semen stored at 20°, 30° or 40° C. for periods of time in excess of 90 minutes resulted in negligible fertility. In addition, semen stored at 0° or 5°C. dropped sharply in fertilizing capacity, yet motility was best maintained when stored at these low temperatures. Hunsaker et al. (1956) obtained similar results. Harper (1955), Carter et al. (1957) and McCartney et al. (1959) reported experiments in which undiluted turkey semen was stored between 10° and 15°C. for periods of time up to 6 hours. They concluded that semen should . . .