The content of total lipids and their separate classes in products of honeybees under feeding of native soy-bean meal with the addition chromium chloride and akvananocitrate
Journal Title: Біологія тварин - Year 2014, Vol 16, Issue 2
Abstract
The results of research on the study of the influence of native soybean meal feeding with the addition of chromium chloride and citrate on the content of total lipids and their separate classes in honey bread and honeycomb (tongue) of honey bees are presented. The flour from native soy bean was used in feeding of bees of II experimental group in quantity 200 g/bee family/week adding previously dissolved in 50 ml of 60 % sugar syrup with chromium chloride in an amount of 7.7 mg, equivalent to 1.5 mg a pure chromium. Bees of III experimental group in addition to the same amount (200 g/bee family/week) of flour of soy bean of native varieties obtained dissolved in 50 ml of 60 % sugar syrup Chromium akvananocitrate in an amount of 0.2 ml, equivalent to 60 mcg of chromium. The experiment lasted 35 days with feeding intervals of 7 days. The study has not found significant differences of total lipids in bee bread only tendency to increase in II and III research group has been found in relation to the control group. However, the honeycomb (tongue) of III research group show the probable increase of the absolute content of total lipids, whereas in the experimental group II showed the tendency to increase of their level compared to the control. It is established that the relative content of individual classes of total lipids in bee bread of honeybees of I — control, II and III experimental groups characterized by the following ratio (%) of phospholipids — 18.95; 19.13; 22.34 (P<0.001); mono- and diacylglycerols — 17.08; 17.34; 16.54; free cholesterol — 16.25; 16.13; 15.59; NEFA — 6.48; 5.98; 6.35; triacylglycerols — 17.64; 17.93; 20.58 (P<0.01); esterified cholesterol — 23.59; 23.48; 18.59 (P<0.001). In the honeycomb (tongue) of II and III experimental groups compared to I — control, marked by more pronounced than in bread differences with respect to individual classes of lipids, including (%): phospholipids — 19.15; 16.85 (P<0.01); 20.13 (P<0.001); mono- and diacylglytserols — 11.98; 14.69 (P<0.001); 12.59; free cholesterol — 14.81; 15.53 (P<0.02); 15.76 (P<0.02); triacylglycerols — 15.89; 18.62 (P<0.01 ); esterified cholesterol — 25.02; 20.53 (P<0.001); 21.04 (P<0.001).
Authors and Affiliations
R. S. Fedoruk, L. I. Romaniv
Keywords
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