“…Attempts have been made to characterize the components in egg yolk that provide protection against damage during cooling, freezing and thawing. Phospholipids (Kampschmidt, Mayer & Herman, 1953), phosphatidyl choline (Martin, 1963;Lanz, Pickett & Komarek, 1965;Masuda & Nishikawa, 1972), various lipid extracts and lipoprotein fractions (Bialy, Ludwick, Hess & Ely, 1957;Gebauer, Pickett, Komarek & Gaurya, 1970) and specific lipoproteins (Masuda & Nishikawa, 1972;Foulkes, 1977) have all been reported to provide cryoprotection to spermatozoa.…”