Instrumental insemination is a fundamental technique in the moment when we select and improve
the honeybee, not only in order to preserve our local ecotypes, but also due to the necessity to
improve them, looking for hives with characteristics that increase the production and offer resistance
to diseases (bees resistant to Varroa, Ascosphaeriosis, etc.). This study was carried out with the aim of comparing the activity of the colonies of Apis mellifera L.
submitted to instrumental insemination with the activity of the colonies naturally mated. Following
Schley’s insemination technique or natural mating, we compared treatments with regards to the percentage
of losses, the effectiveness of the kind of treatment, the acceptance of the queens in the
hives and the production of fertile queens that survived their introduction in the hives. The statistical
analysis of the information was done using the ?2 Test.
In the laboratory of Physiology and Reproduction of Superior Agrarian School of Bragança, we carried
out the insemination of 30 queens and in the mating hive 26 queens were allowed to mate naturally.
All the queens were selected according to their hygienic behaviour and their productiveness.
With the instrumental insemination we obtained 80% of fertilized queens and, with the natural mating
we obtained 85%. There were different frequencies (P<0.01) in the acceptance of the queens
after their introduction in the colonies according to the kind of fertilization. Through the instrumental
insemination the acceptance in the hives was 58.4%, and with natural fecundation was 72.7%.
Likewise, the total number of fertile and living queens varied significantly (P<0.01) according to the
kind of technique that was used. With the instrumental insemination, we obtained a production of
47.6% of fertile and living queens while the natural mated queens showed better results (61.5%).
Esta web usa cookies para ofrecer sus servicios. Al seguir navegando en la web acepta el uso que se hace de las cookies. Pulse aceptar para dejar de ver el mensaje. Más información sobre Cookies