Bovine spermatozoa were frozen in N J-2 and EYC extenders with one of seven levels, 0.25, 0.50, 1.0, 2.0, 4.0, S.0, and 16.0%, of cholesterol, diolein, triolein, milk fat triglycerides, and lecithin. Based upon motility estimates of N J-2 extended semen, only cholesterol and lecithin pivvided protection 'or spermatozoa during the initial cooling phase, and only lecithin protected the cells during freezing and thawing.
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Lanz et al. (1965) studied this question.
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