Development of goslings obtained after geese insemination with fresh or frozen-thawed semen

A comparative study was conducted on 60 White Koluda goslings from two groups: hatched from eggs of geese inseminated with fresh (F) or frozen-thawed semen (F-T). The aim of experiment was to compare the fertility and hatchability, body weight gain, dynamics of yolk sac weight losses and changes in their chemical composition at 4, 24, 72 and 120 hours after hatching. The freezing process did not affect the spermatozoa's fertilising ability. The fertility of eggs collected from geese inseminated with fresh and frozen-thawed semen was 95.5 and 94.0%, respectively: Goslings from the control group (F) were characterised by a higher body weight, but at day 5, goslings in the experimental group were a little heavier. Yolk sacs' weight in the control group were heavier 4 hours post-hatching, compared to the experimental group. This relationship was confirmed up to 72 hours of life. At four hours post-hatching the yolk sacs of goslings obtained after frozen-thawed semen insemination contained 1.32% more protein, but at 24 hours post-hatching this proportion was opposite. Losses in yolk sac lipids were harmonious and over the period of 4-72 hours post-hatching re-absorption was at a level of 0.5-10%. The density of gross energy in the yolk sacs decreased proportionally to weight loss and opposite to the goslings body weight gain. Glutamic acid, aspartic acid, serine and lysine were the most frequent amino acids found in proportion to 100 g of crude proteins in the endogenous proteins of the gosling's yolk sacs.