In general, when talking about the contamination of boar semen and its quality in preservation, attention is directed toward the bacterial one. Numerous studies have highlighted the bacterial contamination of boar semen and its negative effects, both in terms of the number of germs (LogCFU) and their typing. sake were identified in more than 92% of AI doses.Īfter qualitative microbiological examinations, it was reconfirmed that boar semen had a variable degree of bacterial and fungal contamination. The predominant genera persisted after dilution during a 12 h storage at 17 ☌, where yeasts, such as Candida parapsilosis and C. Bacterial burden (×10 3 LogCFU/mL) after dilution (T1) decreased drastically ( p 0.05). Microbiological determinations (mycological spermogram) were performed for quantitative (LogCFU/mL) and qualitative (typification of fungal genera) identification. All the examined ejaculates (101) were considered to be normal for each spermogram parameter, with microbiological determinations in T0 at the time of ejaculate collection, T1 at the time of dilution, and T2 at 24 h of storage. The research was done in pig farms in the N-E area of Romania, with maximum biosecurity and state-of-the-art technology. The challenge of this study was to perform a mycological screening to identify the yeast in the raw semen at 12/24 h after dilution. There is little information in the literature about the fungal contamination of boar semen and its persistence during storage.
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