Effect of Feeding with Pollen Substitutes or Supplements and Artificial Flavors, on the Various Activities of Apis Mellifera DOI Open Access
Ali A Alsudani,

Mohammed M. Abdulhay,

Zeina M. Mouhsan

et al.

IOP Conference Series Earth and Environmental Science, Journal Year: 2025, Volume and Issue: 1449(1), P. 012051 - 012051

Published: Feb. 1, 2025

Abstract A number of experiments were conducted targeting the effect feeding with pollen substitutes or supplements, sugar solutions, artificial flavors, and delivery methods on various activities honey bees. The results showed that regular yeast was most fastest consumed, a significant difference from other types dough. placing dough inside hives increasing foraging After one day setting dough, recorded lowest remaining weight, which 22.67 It consumed compared to rest dough‥ Before bees ranged 19.33 22.50 bee/minute 19.83 50.83 bee/minute, respectively after has also been observed food flavors before increases flavor strawberry flavor, volume 300 ml first two hours presenting solution containing flavor. highest rate as result treatments 70.83, 22.66 for second days, rates applying 46.33 18.66 respectively. increased duration bees’ temporal memory days experiment progressed, period began increase flavor-containing solution, 30 minutes reached 4 last experiment. study possibility using in nutrition consumption stimulate accept alternatives.

Language: Английский

Effect of Feeding with Pollen Substitutes or Supplements and Artificial Flavors, on the Various Activities of Apis Mellifera DOI Open Access
Ali A Alsudani,

Mohammed M. Abdulhay,

Zeina M. Mouhsan

et al.

IOP Conference Series Earth and Environmental Science, Journal Year: 2025, Volume and Issue: 1449(1), P. 012051 - 012051

Published: Feb. 1, 2025

Abstract A number of experiments were conducted targeting the effect feeding with pollen substitutes or supplements, sugar solutions, artificial flavors, and delivery methods on various activities honey bees. The results showed that regular yeast was most fastest consumed, a significant difference from other types dough. placing dough inside hives increasing foraging After one day setting dough, recorded lowest remaining weight, which 22.67 It consumed compared to rest dough‥ Before bees ranged 19.33 22.50 bee/minute 19.83 50.83 bee/minute, respectively after has also been observed food flavors before increases flavor strawberry flavor, volume 300 ml first two hours presenting solution containing flavor. highest rate as result treatments 70.83, 22.66 for second days, rates applying 46.33 18.66 respectively. increased duration bees’ temporal memory days experiment progressed, period began increase flavor-containing solution, 30 minutes reached 4 last experiment. study possibility using in nutrition consumption stimulate accept alternatives.

Language: Английский

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