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http://repository.ipb.ac.id/handle/123456789/45176Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Herdis | |
| dc.contributor.author | Toelihere, M.R. | |
| dc.contributor.author | Supriatna, Iman | |
| dc.contributor.author | Purwaritara, B. | |
| dc.contributor.author | Adikara, R. Tatang Santanu | |
| dc.date.accessioned | 2011-05-13T02:56:08Z | |
| dc.date.available | 2011-05-13T02:56:08Z | |
| dc.date.issued | 2003 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/45176 | |
| dc.description.abstract | The study was done to observe the effect of egg yolk tris Extender and egg yolk skim milk extender addition on the spermatozoa integrib and the spermatozoa cryosurvival of garut rams. Semen was collected once a week using artificial vagina from six mature garut rams. The result indicated that percentages of post thawing plasma membrane, acrosomal intact and live for the egg -volk tris extender (63,67%; 58,17% and 58,50%) was not significantly difference (P>0,05) than egg yolk skim milk extender (60,67%; 57,33% and 56%). Percentages , of post thawing motility for the egg yolk tris extender (54,17%) was significantly higher difference (P<0,05) than egg yolk skim milk extender (43,33%). In conclusion, the egg yolk tris extender is the optimal extender in semen frozen process of garut rams. | en |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.title | Integritas Dan Daya Hidup Spermatozoa Pada Pembekuan Semen Domba Garut (Ovis Arios) Dengan Pengencer Dasar Tris Dan Susu Skim Klining Telur | en |
| Appears in Collections: | Faculty of Veterinary | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Jurnal Sains dan Teknologi Indonesia_Full text.pdf | Full Text | 514.71 kB | Adobe PDF | ![]() View/Open |
| Jurnal Sains dan Teknologi Indonesia_Abstract.pdf | Abstract | 8.62 kB | Adobe PDF | ![]() View/Open |
| Jurnal Sains dan Teknologi Indonesia_Abstract.doc | Abstract | 23.5 kB | Microsoft Word | View/Open |
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