Quality of honey bee bread collected in spring
2014
Anđelković, B. (Institute of Forage Crops Kruševac, Globoder (Serbia)) | Jevtić, G. (Institute of Forage Crops Kruševac, Globoder (Serbia)) | Marković, J. (Institute of Forage Crops Kruševac, Globoder (Serbia)) | Mladenović, M. (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Peševa, V. (Faculty of Agriculture, Lešak (Serbia))
Pollen is the only source of protein that honey bees collect from nature. It is very important for the development of brood, and consequently, for the development of the colony. Honey bee bread is the pollen which the bees collect from flowers and store in honeycomb cells. Honey bee bread has a modified structure due to the fermentation process under the influence of enzymes it passes through. For this study, ten honey bee colonies were selected. Honey bee bread was sampled from the combs. The quality of pollen and honey bee bread was determined by the chemical composition, using standard methods used in food analysis. Total nitrogen was determined by Kjeldahl method. Micro- and macroelements were determined by spectrophotometric method. The pollen collected from two sites had rich protein content (29.93 % and 27.63 % on average).
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