Comparison of wintering ability and colony performances of different honeybee (Apis mellifera L.) genotypes in eastern Anatolian/turkey conditions [Doğu anadolu-Türkiye koşullarinda farklı bal arısı (Apis mellifera L.) genotiplerinin kışlama yeteneği ve koloni performanslarinin karşılaştırılması]
Abstract
In this study, wintering ability and some physiological properties of Buckfast, Carniolan, Caucasian and Erzurum honeybee genotypes were investigated in Eastern Anatolian conditions. During the wintering season of 2014, a total of 48 colonies, 12 from each of Buckfast, Carniolan, Caucasian and Erzurum honey bee genotypes, were taken from the equilibrated colonies of Langstroth type wooden hives for wintering. In the 2015 production period, a total of 43 colonies,11 from each of Buckfast, Carniolan, Erzurum genotypes and 10 from Caucasian genotype were used in the study. In the production season, the average number of combs covered with bees in genotype groups were found as 11.72±0.63, 12.17±0.62, 9.52±0.51 and 10.72±0.55 per colony, and the average brood areas were found as 2713.7±237.9, 2797.6±238.3, 2036.5±166.4, 2364.3±197.2 cm2/colony (19.04.2015-4.10.2015). The difference between the groups was found statistically significant (P<0.01) in terms of number of combs covered with bees and brood areas. Averarage honey yields were determined as 28.08±2.37, 29.94±2.17, 19.28±2.13 and 23.36±2.15 kg/colony, respectively. The difference between groups in honey yield was found statistically significant (P<0.05). © 2017, Veteriner Fakultesi Dergisi. All rights reserved.
Source
Kafkas Universitesi Veteriner Fakultesi DergisiVolume
23Issue
6Collections
Related items
Showing items related by title, author, creator and subject.
-
Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period
Yuvaşen A.; Macit E.; Dertli E. (Academic Press, 2018)The microbial flora of traditional Kaşar cheese samples obtained from six dairy plants during pre-maturation period of Kaşar maturation was analysed. In total, 500 isolates of none-starter lactic acid bacteria (NSLAB) and ... -
Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics
Ispirli H.; Demirbaş F.; Yüzer M.O.; Dertli E. (Taylor and Francis Inc., 2018)This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates ... -
Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt
İspirli H.; Dertli E. (Blackwell Publishing Ltd, 2018)Lactic acid bacteria (LAB) were isolated from traditional yogurt samples and genotypic characterization of these isolates revealed the presence of 21 distinct LAB strains belonging to Lactobacillus delbrueckii subsp. ...