KUALITAS SEMEN CAIR SAPI SUMBA ONGOLE DALAM NIRA LONTAR DAN KUNING TELUR YANG DISIMPAN PADA TEMPERATUR 3-5 ?C
Keywords:
Sumba Ongole, liquid semen, lontar sap, egg yolk, semen qualityAbstract
Penelitian ini bertujuan untuk mengevaluasi efektivitas nira lontar sebagai pengencer alternatif dalam mempertahankan kualitas semen cair sapi Sumba Ongole (SO) selama penyimpanan dingin (3-5°C), dibandingkan dengan pengencer standar CEP-3. Metode penelitian menggunakan Rancangan Acak Lengkap dengan empat perlakuan: P0 (CEP-3 + kuning telur; kontrol), P1-P3 (nira lontar + kuning telur dengan proporsi berbeda) dan lima ulangan. perlakuan yang diuji cobakan antara lain; P0 : 16 ml (80%) CEP-3 + 4 ml (20%) kuning telur (Kontrol), P1 : 16 ml (80%) nira lontar + 4 ml (20%) kuning telur, P2 : 14 ml (70%) nira lontar + 6 ml (30%) kuning telur, P3 : 12 ml (60%) nira lontar + 8 ml (40%) kuning telur. Parameter yang diamati meliputi motilitas dan viabilitas spermatozoa. Hasil penelitian menunjukkan bahwa P0 mempertahankan motilitas tertinggi hingga hari kelima (50,00±10,00%), sementara P1-P3 mengalami penurunan drastis, mencapai 0% pada hari ketiga (P2 dan P3) dan keempat (P1). Viabilitas P0 juga lebih stabil (52,08±10,72% di hari kelima), sedangkan P1-P3 turun ke 0% lebih cepat. Penelitian ini menyimpulkan bahwa CEP-3 lebih unggul dalam preservasi semen SO, sementara nira lontar tidak direkomendasikan akibat ketidakstabilan pH dan nutrisi. Temuan ini menekankan pentingnya pH optimal dalam pengencer untuk keberhasilan inseminasi buatan berbasis semen cair.
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