Article Review: The Effect of Thawing Temperature on the Quality of Bull Sperm (Bos sp.)
DOI:
https://doi.org/10.21831/ijobi.v4i1.2487Keywords:
Temperature thawing , Bovine sperm , Artificial insemination , Motility , ViabilityAbstract
Artificial insemination (AI) is a modern reproductive technology that plays a vital role in increasing livestock productivity. One of the determining factors for successful AI is the quality of the sperm after freezing and thawing, where the temperature is thawing plays a crucial role in maintaining motility, viability, morphology, and membrane and DNA integrity of spermatozoa. This study aims to examine the effect of varying thawing temperatures on bovine sperm quality (Bos sp.) through literature study. Data were obtained from 11 national and international articles published in 2016–2025 that were relevant to the topic of temperature. thawing and the quality of cow semen. The results of the study show that thawing at a physiological temperature of around 37°C for 30 seconds provides optimal results in maintaining motility (>70%), viability (>70%), and normal morphology of spermatozoa. Conversely, low temperatures (5°C) tend to stiffen the plasma membrane and suboptimal metabolism, while high temperatures (>39°C) trigger oxidative stress, membrane damage, and decreased DNA integrity. The conclusions of this study emphasize the importance of standardizing procedures thawing at the optimal temperature to maintain the quality of frozen semen, increase the success of AI, and support the efficiency and sustainability of livestock production.
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