Artificial feeding of honeybees based on an understanding of nutritional principles

2018 ◽  
Vol 58 (4) ◽  
pp. 689 ◽  
Author(s):  
R. Manning

Artificial pollen substitutes were developed to improve productivity from honeybees during periods of nutrient scarcity. The history of pollen-substitute development is outlined. Although many attempts have been made, no substitute has the same nutritional value as bee-collected pollen. Following a review of honeybee nutrition, Black (2006) described the ingredient and nutrient specifications for a pollen substitute, including the need for attractiveness to honeybees. Protein isolates were recommended to avoid toxicity from carbohydrates found in many ingredients used in previous studies. Twenty-seven plant- and animal-derived oils and a rum supplement, mixed at 2% with a low-lipid irradiated pollen, were evaluated for attractiveness by measuring consumption and bee congregation when placed in dishes within beehives. Coconut, linseed oil and rum were preferred significantly (P < 0.05) to the pollen, whereas pollen was preferred to lavender and sage oils. Almond and evening primrose oils were also highly, but not significantly, preferred compared with pollen and were used in combinations with coconut and linseed oils in subsequent experiments. Eleven predominantly pure protein sources, either singly or in combination, were mixed with 2% or 5% attractive oils and evaluated for attractiveness. Soybean protein isolate was selected, because attractiveness was not significantly different from bee-collected pollen. It was then used with oils in an experiment to evaluate either powdered cellulose or milled oat hulls as a fibre source. There were no significant differences in attractiveness of substitutes with the two fibre sources or pollen, and powdered cellulose was selected for further use on the basis of availability. An experiment with ~1000 newly hatched bees with a fertile queen in cages was undertaken to evaluate the diets when given as the sole nutrient source. Consumption, bee longevity and estimated hypopharyngeal gland development using head weight were measured One artificial diet (PI-5) contained 30% soybean protein isolate, 10% cellulose, 42% icing sugar, 12.5% water, 4.5% mixed oils and 1.3% minerals and vitamin plus cholesterol. Diet (PI-10) was similar, but contained twice as much oil replacing icing sugar. Other treatments were redgum pollen (P), a commercial pollen substitute, Feedbee® and defatted soybean meal. Diet consumption, lifespan and head weights were significantly less for the PI diets than for P, while Feedbee® and defatted soybean-meal diets were generally intermediate. The PI diets were discovered to contain excess sodium, due to the manufacturing process. Bees consuming the PI diets had lower concentrations of magnesium, copper, iron, manganese and zinc in their bodies than did those offered P. The fatty acid content of bee bodies also varied with diet. A revised formulation is recommended with reduced sodium and modified mineral and fatty acid composition.

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 667
Author(s):  
Chenxiao Wang ◽  
Hao Yin ◽  
Yanyun Zhao ◽  
Yan Zheng ◽  
Xuebing Xu ◽  
...  

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.


2013 ◽  
Vol 469 ◽  
pp. 171-174 ◽  
Author(s):  
Ning Zhang ◽  
Si Yao Sui ◽  
Zhe Wang ◽  
Zhong Su Ma

Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.


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