Influence of soy flour and its processed products on the essential amino acids content in the bees body

  • I. I. Ibatullin National University of Life and Environmental Sciences of Ukraine, Department of Animal Feeding and Feed Technology, 03041, Kyiv, Ukraine
  • S. F. Razanov Vinnytsia National Agrarian University, Sunny str., 3, Vinnytsia, 21008, Ukraine
  • V. M. Nedashkivskyi Bila Tserkva National Agrarian University, Soborna pl. 8/1, Bila Tserkva, 09117, Ukraine
Keywords: bee colonies, soy peptone, bee pupae, bees, roasted soy flour, soy milk


Providing bees with benign and sufficient protein feeds is the key to successful beekeeping. Protein feed significantly affects on certain functions of individuals and the vital activity and productivity of the bee colonies. So, as a result of increased consumption of protein feed during the first days of life the supply of proteins in the body significantly increases in young bees, hypopharyngeal glands and other organs become developed, which provides the ability to perform various tasks depending on age and living conditions. Older bees consume protein for tissue renewal with new cells and metabolic processes. Bees raised on low protein feeds become physiologically defective and do not live long. In conditions of protein starvation, brood rearing stops and bees throw larvae out of their cells. The article presents the results of studying the effect of using soy flour and its processed products in bee feeding on the essential amino acids content in their body. It was found that the use of soy peptone in bee feeding contributes to a greater accumulation of essential amino acids in the bees body in different periods of their development, in compared to soy milk, defatted soy flour and roasted soy flour which indicates a higher efficiency of its use as partial substitutes for protein feeds.


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How to Cite
Ibatullin, I., Razanov, S., & Nedashkivskyi, V. (2020). Influence of soy flour and its processed products on the essential amino acids content in the bees body. Ukrainian Journal of Veterinary and Agricultural Sciences, 3(3), 51-55.