Impact of Nutritional Composition of Wild and Cultivated Mulberry Varieties on Productivity and some Biochemical Parameters of Silkworm Bombyx mori L. (Bombycidae: Lepidoptera) | ||
| Journal of Applied Plant Protection | ||
| Article 4, Volume 6, Issue 1, December 2017, Pages 25-30 PDF (193.21 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/japp.2017.7576 | ||
| Author | ||
| Kariman Mahmoud | ||
| Plant Protection Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt. | ||
| Abstract | ||
| Two mulberry varieties, the cultivated variety, Morus alba var. Morittiana and the wild variety, M. laevigata, grafted on M. alba branches were investigated to assess the effect of their nutritional components on larval haemolymph biochemical constituents and economic traits of silkworm, Bombyx mori L. Results indicated that there were significant differences (p≤ 0.05) between the two tested mulberry varieties leaves in their nutritional composition. Protein content, free amino acids and nitrogen were significantly higher in the cultivated variety M. alba var. Morittiana, while reducing sugars content was significantly higher in M. laevigata with no significant differences between both varieties. Interestingly, total proteins and total carbohydrates were significantly high in haemolymph of larvae fed on M. laevigata leaves, while free amino acids were significantly high in haemolymph of larvae fed on M. alba var. Morittiana leaves, no significant difference was registered between total lipids content in haemolymph of larvae fed on both mulberry varieties. There were no significant differences between male full grown larvae fed on both mulberry varieties, while female full grown larvae weights were significantly high in larvae fed on M. laevigata leaves. No significant differences were found between cocoon incidences produced from larvae fed on the both mulberry varieties. | ||
| Keywords | ||
| Bombyx mori; mulberry varieties; Morus alba; Morus laevigata; biochemical study | ||
|
Statistics Article View: 206 PDF Download: 456 |
||
