Cryopreservation of java barb (barbonymus gonionotus) using egg yolk as a cryoprotectant

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


The aim of this study was to inversitage the effect of egg yolk as a cryoprotectant on spermatozoa quality of Barbonymus gonionotus, twenty four hours after sub-zero freezing. The ejaculates from a total of three males were diluted with the glucose-base extender + 10% methanol + egg yolk. Egg yolk concentration which was used in this study were: 0%, 5%, 7%, 9%, 11%, 13%, 15% and 17%, respectively. Samples were then equilibrated at 4°C for 10 minutes and were freezed at -34°C for 24 hours. Thawing was carried out at 40°C for 30 seconds. Based on Anova test, there were significant effect (P<0.01) of various concentration of egg yolk on post-thaw sperm motility and viability, but not on post-thaw abnormality, compared to control (0% of egg yolk). According to the Tukey test, the concentration of 15% of egg yolk showed significant difference (P<0.01) on post-thaw motility and viability, respectively. Fifteen percent of egg yolk showed the highest post-thaw sperm motility (96.10±3.31) and sperm viability (85.50±3.11), respectively.

Original languageEnglish
Pages (from-to)318-321
Number of pages4
JournalGlobal Veterinaria
Issue number3
Publication statusPublished - 2013


  • Barbonymus gonionotus
  • Cryopreservation
  • Egg yolk
  • Spermatozoa


Dive into the research topics of 'Cryopreservation of java barb (barbonymus gonionotus) using egg yolk as a cryoprotectant'. Together they form a unique fingerprint.

Cite this