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In order to preserve endangered psittacine species, more basic and applied research in reproductive biology is required. Assisted reproductive technologies such as artificial insemination play an important role in parrots species conservation programs to overcome the problem of infertile eggs and male infertility. The aim of this study was to define an effective in vitro protocol in order to standardize the sperm quality evaluation in psittacines, studying Melopsittacus undulatus as model species. Semen was collected from twenty adult males by massage technique from May to June. Sperm concentration was measured by the spectrophotometric method. Sperm quality (sperm membrane integrity (SMI), motility, and kinetic parameters) was assessed on fresh semen. Three different experimental protocols were performed to compare the effects of various processing conditions on SMI, motility, and kinetic parameters. In protocol 1, test was performed by Lake extender with three different pH, 7.4 versus 8.2 versus 8.4, and two different equilibration temperatures after dilution of fresh semen (4°C versus 25°C). In protocol 2, two dilution rates of semen after collection were valuated, 1 : 3 versus 1 : 4, as well as three different semen storage temperatures (4°C versus 25°C versus 38°C) before sperm motility analysis with the computer-assisted sperm analysis (CASA). In protocol 3, two different Makler chamber temperatures (38 versus 41°C) during motility analysis were tested. A significant progressive improvement in spermatozoa motility and kinetic parameters was registered with pH 8.4. Progressive motility and all kinetic parameters were higher at 4°C equilibration temperature. Straightness (STR) kinetic parameter was better with 1 : 4 dilution rate. Total motile sperm was higher in 41°C Makler chamber. In this study, for the first time, the effects of different processing protocols on psittacines seminal quality analysis were investigated. Significant differences conditioning the effectiveness of analysis protocols have been described. [ABSTRACT FROM AUTHOR]

Simple Summary: Conservation of traditional poultry breeds is closely linked to product valorization considering the renewed interest in local poultry breeds production and consumers' orientation towards food items considered healthier and safer. The aim of the present research is to investigate the differences in egg physical parameters and fatty acid profile of three traditional chicken breeds (Mericanel della Brianza, Milanino and Valdarnese Bianca) and two commercial hybrids using marked-procured eggs. We evaluated the effects of the breeds and of the genetic origin (traditional breed or hybrid strain) on egg physical and chemical parameters, furthermore we analyzed the most influencing parameters and their effects on egg groups differentiation via Principal Component Analysis (PCA). Eggs produced by traditional breeds differentiate from eggs produced by commercial hybrids in physical and fatty acids parameters. The nutritional value of eggs obtained from traditional breeds has been demonstrated to be higher considering the yolk content, the Polyunsatured Fatty Acids - PUFA fraction, the n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers' eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content. The aim of the present study is to investigate the physical parameters and fatty acid composition and related nutritional parameters of market-procured table eggs from Milanino, Mericanel della Brianza and Valdarnese Bianca hens compared to two commercial hybrid strains' eggs to determine characterizing quality traits for traditional breeds conservation and valorization through high quality niche products. Fifty-four market eggs by three traditional breeds (Mericanel della Brianza—MRC; Milanino—MLN; and Valdarnese Bianca—VLD) and two commercial hybrid strains (Commercial Hybrid Brown—CHB; Commercial Hybrid White—CHW) have been analyzed—physical parameters, fatty acids profile and atherogenic and thrombogenic indexes were investigated. A General Linear Model—GLM was applied to data analysis with breed and genetic origin (traditional breed—TRD; commercial hybrid—HYB) as sources of variation. Two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. Eggs produced by traditional breeds MRC MLN and VLD differentiate from eggs produced by commercial hybrids CHB and CHW in physical and chemical parameters (fatty acids parameters). The nutritional value of the traditional eggs has been demonstrated to be higher considering the yolk content, the PUFA fraction, the more favorable n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers' eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content. [ABSTRACT FROM AUTHOR]

Simple Summary: The semen cryopreservation technology is still the only efficient method for the ex situ conservation of genetic diversity in birds. This study investigates the effect of different concentrations (6% and 9%) of the cryoprotectant N-Methylacetamide and of different thawing temperatures (at 5 °C for 100 s; 38 °C for 30 s) on chicken semen quality after cryopreservation. The cryoprotectant concentration significantly affected sperm membrane integrity, total and progressive motility after cryopreservation and this effect was dependent by the thawing temperature. The treatment that provided the best cryoprotective action and decreased the cellular cryodamage was the concomitant use of 6% N-Methylacetamide and thawing at 5 °C for 100 s. These results can contribute to improve the efficacy of the current chicken semen cryopreservation technology. In seeking alternative cryoprotectants to glycerol for a reference chicken semen freezing procedure, the aim of the present study was to compare the effect of two concentrations of N-Methylacetamide (MA) and two thawing rates on the quality of frozen-thawed semen. Semen samples were diluted in Lake pre-freezing extender, including 0.1 M trehalose in presence of 6% or 9% MA, loaded into straws, frozen in nitrogen vapors, and stored in liquid nitrogen. The following thawing treatments were used: 5 °C for 100 s and 38 °C for 30 s. Sperm quality (cell membrane integrity, motility and kinetic parameters) was assessed before and after cryopreservation. The decrease of MA concentration from 9 to 6% improved sperm quality after freezing/thawing and this effect was dependent on thawing temperature. Decreasing the MA concentration from 9 to 6% improved the proportion of undamaged membrane, motile, and progressive motile sperm recovered after thawing at 5 °C for 100 s; in contrast, no effect of the MA concentration was observed thawing at 38 °C for 30 s. Therefore, the treatment with 6% MA and thawing at 5 °C for 100 s has given the best cryoprotective action. These results contribute to improve the efficacy of the current chicken semen cryopreservation procedures. [ABSTRACT FROM AUTHOR]

The aim of the present study is to investigate the physical parameters and fatty acid composition and related nutritional parameters of market-procured table eggs from Milanino, Mericanel della Brianza and Valdarnese Bianca hens compared to two commercial hybrid strains' eggs to determine characterizing quality traits for traditional breeds conservation and valorization through high quality niche products. Fifty-four market eggs by three traditional breeds (Mericanel della Brianza-MRC; Milanino-MLN; and Valdarnese Bianca-VLD) and two commercial hybrid strains (Commercial Hybrid Brown-CHB; Commercial Hybrid White-CHW) have been analyzed-physical parameters, fatty acids profile and atherogenic and thrombogenic indexes were investigated. A General Linear Model-GLM was applied to data analysis with breed and genetic origin (traditional breed-TRD; commercial hybrid-HYB) as sources of variation. Two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. Eggs produced by traditional breeds MRC MLN and VLD differentiate from eggs produced by commercial hybrids CHB and CHW in physical and chemical parameters (fatty acids parameters). The nutritional value of the traditional eggs has been demonstrated to be higher considering the yolk content, the PUFA fraction, the more favorable n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers' eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content.