Volume 6, Issue 2 (summer 2002)                   JCPP 2002, 6(2): 149-158 | Back to browse issues page

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A. R. Abbasian, R. Ebadi. Nutritional Effect of Some Protein Sources on Longevity, Protein and Fatbody of Bee Workers (Apis mellifera L.). JCPP. 2002; 6 (2) :149-158
URL: http://jcpp.iut.ac.ir/article-1-181-en.html
Abstract:   (9743 Views)
In order to study the effects of different protein feeds on honey bees (Apis mellifera L), experiments were conducted in a completely randomized block design with 15 treatments and 4 replicates. The nutritional effects of different treatments on caged bees were studied through recording half-life time (50% mortality). Pollen substitutes were soybean flour, soybean meal, bread yeast, wheat gluten, soybean flour + soybean meal, soybean flour + bread yeast, soybean flour + wheat gluten, soybean meal + wheat gluten, and wheat gluten + bread yeast. Pollen supplements were wheat gluten + pollen , soybean flour + pollen, soybean meal + pollen, bread yeast + pollen and two controls as pollen and honey. The nutritional effects of different protein sources provided by pollen substitutes and supplements were recorded on the amount of carcass protein and fatbody of honey bee workers in experimental colonies. The wheat gluten supplement and the soybean substitute showed the longest (60.58 days) and the shortest (10.53 days) half-life time of worker bees, respectively. The amount of food consumption in different treatments was not significantly different (P>0.05). The greatest DM of worker bees (dry matter of carcass) was related to soybean (34%) and the least related to yeast supplement (31.54%), which were significantly different (P<0.05). The highest carcass protein belonged to wheat gluten supplement (22.57%) and the lowest was related to yeast supplement (20.01%). The greatest carcass fat was related to soybean supplement (4.75%) and the lowest to wheat gluten supplement (3.84%). Results of the present experiments showed that soybean flour, soybean meal, wheat gluten and bread yeast can be used in pollen supplement and substitute cakes.
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Type of Study: Research | Subject: General

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