Science updates: Vitellogenin, abdominal lipid content, & hypopharyngeal gland in honey bees
Science updates:
Vitellogenin, abdominal lipid content, & hypopharyngeal gland in honey bees
The study investigates the impact of different protein sources on the physiological characteristics and dietary consumption of honey bees (Apis mellifera). The research is crucial as it addresses the nutritional needs of honey bees, which are essential pollinators and play a vital role in the ecosystem. The study was carried out in Muş Province, Türkiye, during the summer and fall seasons, focusing on the formulation of a pollen substitute diet due to the decreasing availability of natural pollen sources.
The researchers examined six different protein sources for the diets: pollen, spirulina dust (Arthrospira platensis Gomont), fresh egg yolk, lyophilized lactose-free skimmed milk powder, active fresh yeast, and ApiProtein. The study found that worker bees consumed the diet supplemented with spirulina (diet II) the most. Although there was no statistical difference in vitellogenin (Vg) content in the hemolymph among the diet groups, the highest numerical value was found in the group fed lyophilized lactose-free skimmed milk powder (diet IV). The abdominal lipid content (ALC) and hypopharyngeal gland (HPG) development were highest in the group fed spirulina.
The findings suggest that offering honey bees diets with certain protein sources can support their physiological traits. The study also highlights the importance of nutrition in the health and performance of honey bees, as well as the potential benefits of using protein supplements to enhance colony immunity and individual bee health during periods of pollen scarcity.
Reference:
Güneşdoğdu, M., Sarıoğlu-Bozkurt, A., Şekeroğlu, A., & Abacı, S. H. (2024). Changes in vitellogenin, abdominal lipid content, and hypopharyngeal gland development in honey bees fed diets with different protein sources. Insects, 15(4), 215.
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