ResumoIntroduçãoA criopreservação de sêmen suíno é uma técnica ainda não consolidada devido à alta sensibilidade do espermatozoide da espécie ao processo de congelamento e descongelamento. Ainda assim, a utilização do sêmen criopreservado é altamente desejável para o intercâmbio genético e manutenção da biossegurança. Esta revisão tem como objetivo ressaltar alguns fatores limitantes do processo e apontar os consideráveis avanços desenvolvidos nos últimos anos, principalmente devido ao aperfeiçoamento das técnicas já existentes, como caracterização das proteínas do ejaculado, ajustes na remoção do plasma seminal e uso de adjuvantes na confecção dos diluentes. Todas estas técnicas tornarão a criopreservação do sêmen suíno mais aplicável nos próximos anos para que possa ser finalmente uma técnica de uso comercial.Cryopreservation of boar semen: progress and perspectivesAbstractBiotechnology of boar semen cryopreservation has not succeeded due to the high sensitivity of swine sperm to the freezing and thawing process. However, its use is highly desirable for genetic improvement and maintenance of biosecurity. This review aims to highlight some limitations of the process and point out important advances obtained in recent years, including the improvement of existing techniques, such as protein characterization of the ejaculate, adjustments in the removal of seminal plasma, and use of adjuvants in the manufacture of diluents; all of which will make cryopreservation commercially available in the near future.Criopreservación de semen de verraco: avances y perspectivas tecnológicasResumenLa criopreservación del semen de porcino es una técnica aún no consolidada debido a la alta sensibilidad del espermatozoide de esta especie al proceso de congelación y descongelación, aun así, el uso de semen criopreservado es altamente deseable para el intercambio genético y el mantenimiento de la bioseguridad. Esta revisión tiene por objeto poner de relieve algunos factores limitantes del proceso y señalar las importantes avances desarrollados en los últimos años, debido principalmente al mejoramiento de las técnicas existentes, entre ellas, la caracterización de las proteínas de la eyaculación, los ajustes de extracción del plasma seminal y el uso de adyuvantes en la producción de los diluyentes. Todas estas técnicas harán que la criopreservación del semen de porcino sea más aplicable en los próximos años, para ser finalmente una técnica de uso comercial.

The aim of this study was to evaluate different concentrations of olive oil for cryopreservation of boar semen. A total of 21 eyaculates of 18 males with motility ≥70% were used. For freezing, the semen was diluted in treatments: control (Cont–egg yolk), “Koroneiki” oil in egg yolk at 0.25% (A025), 0.50% (A050), 0.75% (A075) and 1.0% (A10). Straws with 5.107 sperm/ml were frozen and stored in liquid nitrogen. Thawing was done at 37ºC for 30 seconds and motility, mitochondrial functionality, DNA integrity, oocite penetration rate and the number of sperm per oocite (in the in vitro penetration trial) were evaluated. The variables were compared using the Kruskal-Wallis test. Even though no statistical difference was found between control and treatments containingolive oil (p>0.05), the treatment with 0.25% oil concentration showed tendences towards sperm protection, outperforming the controls in mitochondrial functionality and preservation of the fertilizing capabilities in the in vitro penetration trial. This is why, olive oil could represent an alternative to help cryopreservation of boar semen.  DOI: http://dx.doi.org/10.21615/cesmvz.11.1.1