| Summary: | Dissertação de mestrado, Aquacultura e Pescas, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015 Aquaculture activities have a huge contribution for the world food production and their development is extremely necessary to answer to the lack of resources, especially to the demand for seafood. Bivalve production, especially Crassostrea angulata (Portuguese oyster) has been practiced from long ago, and although its production suffered several constraints, in recent years it has been increasing the interests in recovering production and in preserving nature populations. In this sense, new research needs to guarantee an efficient and economically viable production, contributing to a relatively new environmental concern: wild population restoration. Nowadays, pure wild populations of Crassostrea angulata are rare to find due to multiple factors that affected this oyster industry. Cryopreservation technology could promote alternative techniques to contribute for the resource management efficiency of the Portuguese oyster and associated economic activity. In this sense, standardization of procedures is important for Crassostrea genus. At the present there are no cryopreservation reports on Crassostrea angulata sperm, and therefore, one of the objectives of this work is to design a cryopreservation protocol for this species, testing the more adequate cryoprotectant solution, its ideal concentration, different freezing rates and types of containers. In parallel, this stablished protocol was applied in Crassostrea gigas and compared to other previously published for this species. Analysis of motility, viability, agglutination and fertilizations were used as guides for the establishment of the protocol in C. angulata. Moreover, ATP content, DNA fragmentation and lipid peroxidation were done in order to standardize the same protocol for both species. Movement analysis were assessed by CASA system, viability through common staining techniques and flow cytometer, agglutination was quantified according to the ...
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