The effects of different industrial sugars on royal jelly production

Abstract

In this study, the larvae acceptance rate and the royal jelly yield in honeybee (Apis mellifera L.) colonies supplemented with different industrial sugars at different locations were determined. For this purpose, feeding groups (1. Sucrose group, 2. Glucose group, 3. Bee feed syrup group, 4. Control group) and locations (1. Battalgazi, 2. Doğanşehir) were formed. In queenless colonies that produce royal jelly, in order to sustain 5-15 day-old young feeder worker bees, two sealed frames with brood from support colonies were added. The royal jelly yield was harvested seven times. Based on the location, the feeding groups, and the location x feeding groups interaction, 12600 larvae were grafted, 9054 larvae were accepted, and the larvae acceptance rate was determined as 71.86%. Based on the location, feeding groups and the location x feeding group interaction, the yield per cell was calculated as 213.15 ± 11.53 mg/cell, the yield per colony as 6.88 ± 0.38 g/col./app., and the total yield per colony as 34.40 ± 1.91 g/colony. In the study, no statistically significant difference was determined between feeding with sucrose, bee feed and the supplementary feeding with glucose. On the other hand, it was determined that the location where the royal jelly was produced affected both the larvae acceptance and the royal jelly yield.

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

“…It is known that 350 tons of RJ are produced annually in China. This production is about 90 % of the world‘s RJ production [6,7] . Although there isn't official data, according to research, nearly 1 ton of RJ is produced in Türkiye, it has not been able to take advantage of the large RJ market [8] .…”

“…This production is about 90 % of the world's RJ production. [6,7] Although there isn't official data, according to research, nearly 1 ton of RJ is produced in Türkiye, it has not been able to take advantage of the large RJ market. [8] This valuable natural food has a white-yellowish colour, creamy, bitter taste, and characteristic smell.…”