Final answer:
The temperature required to thaw bovine semen is approximately 37°C, which corresponds to normal bovine body temperature. It must be carefully controlled during thawing to maintain sperm viability for use in applications such as in vitro fertilization.
Step-by-step explanation:
Thawing Bovine Semen
The process of semen thawing is a critical step in in vitro fertilization and other reproductive technologies that involve the use of frozen bovine semen. The temperature required to thaw bovine semen must be carefully managed to ensure the viability and fertility functions of the sperm are not compromised. The recommended procedure involves thawing the semen straws in ice water and then slowly heating them to approximately 37°C (body temperature). The process requires controlled thawing to avoid sperm damage, with attention to timing to prevent killing of the sperms.
To ensure the effective use of frozen bovine semen, it's important to understand that the semen is initially mixed with an extender at 30°C, slowly cooled to 5°C over an hour, and then held at this temperature before being frozen. Ultimately, for the purpose of thawing, the critical temperature to reach is 37°C, which is the typical body temperature where the semen was initially ejaculated and is the optimal temperature for sperm survival and motility upon thawing.