A Comparative study on the effects of Yaji (Suya Meat sauce) and its spice constituents on the male reproductive profile of adult male Sprague Dawley rats

OBJECTIVE: This comparative study was designed to analyze the potential effects of Yaji (suya meat sauce) and its composite spices on male fertility based on testicular histology, serum testosterone level, and semen analysis parameters. METHODS: The study included 70 adult male Sprague Dawley rats with an average weight of 120 g. They were divided into two experimental study groups, respectively analyzed for 28 and 56 days. Each group featured 35 rats, further subdivided into seven treatment groups (A - G; n=5 each). Group A - Control; Group B: 200 mg/kg of Yaji; Group C: 200 mg/kg of red pepper; Group D: 200 mg/kg of black pepper; Group E: 200 mg/kg of clove; Group F: 200 mg/kg of ginger; and Group G: 200 mg/kg of garlic given orally using an oral cannula. At the end of the experiment, the animals were euthanized. Blood samples collected via cardiac puncture and their testes were excised and weighed. The cauda epididymis was excised for semen analysis using a Neubauer Counting Chamber (hemocytometer) and the testes were fixed in Bouin solution, processed, and stained with Hematoxylin and Eosin. RESULTS: Significant increases (p<0.05) were seen in body weight, testicular weight, serum testosterone level, sperm count and motility in the Yaji treated groups, in addition to significant increases in serum testosterone level, sperm counts, and sperm motility, and enhanced spermatogenesis and proliferation of Leydig cells in vivo as compared to the groups given isolated component spices (groups C-G), which also showed significant changes in testosterone and semen analysis when compared with the control groups. CONCLUSIONS: Yaji or its spice components can boost male fertility parameters when consumed in moderated quantities without the known cytotoxic additives or condiments such as monosodium glutamate.