The researchers wanted to see how replacing egg yolk with soybean lecithin affects the quality of buffalo sperm before and after freezing. They compared different concentrations of lecithin in the sperm preservation process. The results showed that using 1.0% and 1.5% lecithin helped maintain sperm motility, viability, and integrity better than using egg yolk. After freezing, sperm treated with 1.0% lecithin had higher motility and viability compared to other concentrations. Overall, replacing egg yolk with 1.0% soybean lecithin showed the best results in preserving buffalo sperm quality.