In vitro study of resveratrol as an antioxidant for boar semen preservation: A systematic review

Background and Aim: In the global pig farming industry, artificial insemination (AI) is widely used to propagate high-quality genetics using processed semen that can be stored for extended periods. However, boar sperm are particularly susceptible to oxidative damage during storage and cryopreservation because of their high polyunsaturated fatty acid content. This study aimed to systematically review the impact of resveratrol (RVT), a potent antioxidant, on the preservation of boar semen. Materials and Methods: A comprehensive meta-analysis was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Relevant articles were retrieved from databases such as Scopus, ScienceDirect, and PubMed using specific keywords. After a thorough screening, 10 studies were selected for inclusion. Data extracted from these studies included parameters such as sperm motility, viability, DNA integrity, and lipid peroxidation levels. Results: Resveratrol supplementation in boar semen extenders significantly improved sperm quality under various storage conditions, including waterbath and cooled and frozen semen. RVT’s antioxidative properties effectively reduced reactive oxygen species and prevented oxidative stress-related damage to sperm cells. Conclusion: The addition of resveratrol to semen extenders enhances the preservation of boar sperm by mitigating oxidative damage, potentially increasing the success rate of AI in the swine industry. This study highlights the need for further research to optimize RVT dosage and application methods for different semen preservation techniques.