A comparison of bee bread made by Africanized and European honey bees (Apis mellifera) and its effects on hemolymph protein titers

The influence of genotype on the conversion of pollen to bee bread and on the protein titers of bees feeding on it was examined using European and Africanized honey bees (EHB and AHB). Bee bread was more acidic than the pollen, and that made by EHB was slightly more acidic than AHB. Protein concentration in bee bread was similar for both subspecies and lower than in the pollen. In general, amino acid concentrations were higher in bee bread compared with pollen. The only exception was tryptophan. Concentrations of most amino acids in bee bread made by either EHB or AHB were similar. Both subspecies consumed more bee bread made by AHB than EHB. EHB and AHB consumed similar amounts of each type of bee bread, but protein concentrations in AHB were higher than in EHB. Differences in protein acquisition between AHB and EHB might reflect environmental adaptations related to the geographic region where each evolved and could contribute to the successful establishment of AHB populations in the New World.