Evaluation of usage of sorbic, benzoic and formic acids as food preservatives in rainbow trout (Oncorhynchus mykiss) spermatozoa presersation

In this study, the effects of sorbic, benzoic and formic acids, which are widely used as food preservatives, on in vitro storage of rainbow trout (Oncorhynchus mykiss) spermatozoa were evaluated. After 7 days of storage at +4°C, motility parameters (motility, VCL, motility duration and longevity), lipid peroxidation levels, total antioxidant capacity values, SOD activities and DPPH inhibition capabilities were determined. In addition, the fatty acid profiles of the samples were determined and compared with the samples untreated of these food preservatives and the samples which were not diluted. As a result, when both motility parameters and spermatozoa oxidative stress parameters were evaluated, positive effects of the usage of benzoic acid in spermatozoa preservation was determined. In addition, benzoic acid has been found to be protective of the fatty acid profile of spermatozoa compared to sorbic and formic acids.