Niveles de torta proteica para el desarrollo de abejas (Apis mellífera) en el Carmen – Manabí.

Abstract

At the Laica Eloy Alfaro University of Manabí Extension in El Carmen, a researchproject was carried out on the levels of protein cake in the diet of the bee (Apis mellifera). In the study, a completely randomized design (DCA) was applied with the use of two hives, which consisted of the application of a homemade protein cake diet in which 5 different treatments were applied, giving a total of 20 repetitions, so it was used 20 glass jar and in each repetition 42 grams of the diet; The evaluations were carried out every 15 days with a duration of 150 days, the variables studied were: number of worker bees, number of drones in the trap, soy consumption time, number of dead bees in the trap, percentage of dry matter (%). humidity percentage (g).The formulation of the protein cake for treatment 1 is 16 g of honey, 20 g of milk powder, 20 g of pollen, 20 cc of water, 22 g of powdered sugar, 24 g of soy flour, 24 g of banana flour .24 g of broad bean flour; treatment 2, 16 g of honey, 15 g of milk powder, 20 g of pollen, 20 cc of water, 27 g of powdered sugar, 24 g of soy flour, 24 g of banana flour, 24 g of flour bean; treatment 3, 16 g of honey, 10 g of milk powder, 20 g of pollen, 20 cc of water, 32 g of powdered sugar, 24 g of soy flour, 24 g of banana flour, 24 g of flour bean; Treatment4 is 16 g of honey, 5 g of milk powder, 20 g of pollen, 20 cc of water, 37 g of powdered sugar, 24 g of soy flour, 24 g of banana flour, 24 g of flour bean; Treatment 5 is 16 g of honey, 20 g of pollen, 20 cc of water, 42 g of powdered sugar, 24 g of soy flour, 24 g of banana flour, 24 g of broad bean flour. The results processed by tukey and ADEVA show that treatments 4 and treatment 5 help positively due to their palatability, concluding that artificial feeding will help beekeepers in times of food shortage. bloom; thus keeping hives strong without decreasing their effectiveness and productivity.