This study was conducted to determine the effect of pentoxifylline levels on sperm motility, survival rate, sperm membrane integrity of frozen semen and fresh-extended equine semen in Jeju cross-bred horses. As a result of sperm characteristic comparison depending on pentoxifylline levles at 30 minutes post-thaw, the progressive motilities were 53.25±2.87 (4mM pentoxifylline) and 50.28±2.14 (8mM pentoxifylline) and significantly higher compared to the control group(40.09±5.15) and other treatment group (16mM pentoxifylline, 41.27± 2.82). The progressive fast motility were 22.44±1.62 (4mM pentoxifylline,) and 22.74±3.07 (8mM pentoxifylline) and significantly higher compared to the control group (13.47±1.48) and other treatment group (16mM pentoxifylline, 14.66±3.68) (p<0.05). As a result of sperm characteristic comparison depending on pentoxifylline levles at 30 minutes post-thaw were 68.96±1.64 (4mM pentoxifylline) and 67.90±6.72 (8mM pentoxifylline) and significantly higher compared to the control group (53.48±4.84) and other treatment group (16mM pentoxifylline, 58.14±2.65) (p<0.05). In conclusion, these results suggest that treatment groups with 4mM and 8mM pentoxifylline were higher compare to equine seperm mobility and the control group and treatment groups with more than 16mM pentoxifylline has a negative effect on sperm characteristics. After thawing, the total motility in post-thawed equine sperm has increased by 10 percent for 1 hour. these results suggest that pentoxifylline contributes to the improvement of the equine sperm motility and characteristics in post-thawed semen.

Horse leg bone has been used as a traditional folk medicine for the sick and weak. Bone primarily contains collagen, a key building block of cells for bones, cartilage, and ligaments. In our previous study, horse leg bone hydrolysates showed anti-oxidation and skin protection effects against UV light. The aim of this study was to evaluate the quality of jelly containing Jeju crossbred horse leg bone hydrolysates at 0.3 (HLBH 0.3), 0.5 (HLBH 0.5) and 1.0% (HLBH 1.0). The HLBH 1.0 showed the highest pH and Brix values compare to control. Lightness (L*) and redness (a*) of HLBH 1.0 showed the lowest value compare to other treatments. However, yellowness (b*) of HLBH 0.3 and 0.5% was increased significantly with increasing levels of Jeju crossbred horse leg bone hydrolysates (p<0.05), while HLBH 0.5 and HLBH 1.0 showed no significant difference. Hardness and chewiness of jelly was decreased with increase of HLBH up to 0.5%, whereas no significant difference was found between HLBH 0.5 and 1.0. In sensory evaluation, panels did not tell the difference of jelly with different level of HLBH in all sensory factors likely color, appearance, flavor, chewiness, taste, and overall acceptability. This result suggests that Jeju crossbred horse leg bone hydrolysates can be used up to 1% without any significant bad influence on quality and sensory characteristics of jelly.