Cryopreservation of sea bass (Dicentrarchus labrax) spermatozoa in experimental and production simulating conditions

¹ Station expérimentale d'aquaculture, Ifremer, Chemin-de-Maguelone, 34250 Palavas-les-Flots, France
² Laboratoire de physiologie des poissons, Ifremer, BP 70, 29280 Plouzané, France
³ Laboratoire d'ichtyologie appliquée, Muséum national d'histoire naturelle, 43, rue Cuvier, 75231 Paris cedex 05, France
⁴ Laboratorio di Fisiologia Generale, Dipartimento di Biologia, Universita de Lecce, Via Monteroni, 73100 Lecce, Italy

Received: 14 May 1998
Accepted: 23 September 1998

Abstract

A sperm cryopreservation protocol adapted from turbot, was tested on sea bass using either 250-μL straws or 1.5-mL cryovials. A dilution to 1/3 in Mounib's extender and a cooling rate of −65 °C·min⁻¹ allowed frozen sperm to recover an initial motility similar to that of fresh sperm at thawing; however, significant differences in motility (P < 0.001, n = 10 fish semen) were observed at further post-activation times, the motility decrease being faster in thawed sperm. At the experimental scale, triplicate inseminations of 2-mL aliquots (approximately 2 000 eggs) showed a significant fertility decay of thawed sperm compared to that of fresh sperm (P < 0.01, n = 12 fish semen) when a discriminating 35·10³ spermatozoa to egg ratio was applied. When 70·10³ and 200·10³ spermatozoa per egg were provided in the same experimental conditions, no significant difference appeared between the fertilisation rates of fresh and thawed sperm. In order to validate the procedure for production or cryobank purpose, a scaled-up protocol was established. Two and 50 mL batches of eggs (approximately 2·10³ and 50·10³ eggs, respectively) were inseminated in triplicate using either fresh or thawed individual sperms of 5 males with 200·10³ spermatozoa per egg. The mean fertility decreased by 23.5 % due to cryopreservation. This decline was explained by the loss of fertility of only one sperm, and only in large-volume conditions, probably due to the delay of use after thawing.