Efecto de la suplementación de α-tocoferol en la maduración in vitro de ovocitos bovinos sobre el desarrollo embrionario

Abstract

In vitro maturation of oocytes is a crucial process for in vitro production of embryos, a technology that still presents challenges to reach its full potential, including oxidative stress. The objective was to evaluate the addition of α-tocopherol (vitamin E) during in vitro oocyte maturation and its subsequent effect on embryo development. A total of 1,019 bovine oocytes were used, classified as high and low quality, supplemented with ethanol and α-tocopherol at 100, 200, and 400 μM/mL during in vitro maturation, measuring rates of cumulus cell expansion, cleavage, blastulation, and blastocyst expansion. Maturation was higher in high-quality oocytes (p < 0.01). Cleavage rate and percentage of expanded blastocysts were higher in embryos from high-quality oocytes (HQOE) supplemented with 400 μM/mL (p < 0.05). Blastulation rate was lower in HQOE supplemented with ethanol and 100 μM/mL (p < 0.05). In conclusion, high-quality oocytes exhibited higher maturation and embryo development rates compared to low-quality ones. α-tocopherol at 400 μM/mL increased cleavage and expanded blastocyst rates in HQOE. Ethanol reduced blastulation in HQOE, an effect that was diminished by the addition of 200 and 400 μM/mL of α-tocopherol.