关键词: 藏猪, 精液品质, 冷冻精液, 解冻程序, 保种, 精子活力, 开发利用

Abstract: The study focused on the quality of Tibetan pig semen and the optimization of the frozen semen process, aimed to improve the conservation efficiency and development value of Tibetan pig resources. Using Tibetan pig semen as the research object, the effects of seasonal factors on semen quality were systematically analyzed, and freezing and thawing procedures were optimized. The results showed that semen quality in spring and autumn was significantly better than in summer and winter. For the thawing procedure, the high-temperature rapid thawing method at 47℃ for 15 seconds was the most effective, with post-thaw sperm viability reaching 68.03% and motility 54.94%, and viability remained above 30% after storage at 17℃ for 24 hours. Further research found that during freezing, using a fine tube distance of 4 cm from the liquid nitrogen surface significantly improved post-thaw sperm viability and motility compared to 5 cm. Based on the characteristics of Tibetan pig semen, it was recommended to use a freezing procedure with a fine tube distance of 4 cm from the liquid nitrogen surface, combined with a high-temperature rapid thawing method at 47℃ for 15 seconds, to achieve better post-thaw sperm quality.

Key words: Tibetan pig, semen quality, frozen semen, thawing procedure, breed conservation, sperm motility, exploitation and utilization