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http://hdl.handle.net/20.500.12188/33772
Наслов: | Deciphering the variation in cuticular hydrocarbon profiles of six European honey bee subspecies | Authors: | Rodríguez-León, Daniel Sebastián Uzunov, Aleksandar Costa, Cecilia Elen, Dylan Charistos, Leonidas Galea, Thomas Gabel, Martin Scheiner, Ricarda Pinto, M Alice Schmitt, Thomas |
Keywords: | Social insects, Honey bees, Ecology, Chemical communication, Climate adaptation | Issue Date: | 28-окт-2024 | Publisher: | Springer Science and Business Media LLC | Journal: | BMC ecology and evolution | Abstract: | The Western honey bee (Apis mellifera) subspecies exhibit local adaptive traits that evolved in response to the different environments that characterize their native distribution ranges. An important trait is the cuticular hydrocarbon (CHC) profile, which helps to prevent desiccation and mediate communication. We compared the CHC profiles of six European subspecies (A. m. mellifera, A. m. carnica, A. m. ligustica, A. m. macedonica, A. m. iberiensis, and A. m. ruttneri) and investigated potential factors shaping their composition. We did not find evidence of adaptation of the CHC profiles of the subspecies to the climatic conditions in their distribution range. Subspecies-specific differences in CHC composition might be explained by phylogenetic constraints or genetic drift. The CHC profiles of foragers were more subspecies-specific than those of nurse bees, while the latter showed more variation in their CHC profiles, likely due to the lower desiccation stress exerted by the controlled environment inside the hive. The strongest profile differences appeared between nurse bees and foragers among all subspecies, suggesting an adaptation to social task and a role in communication. Foragers also showed an increase in the relative amount of alkanes in their profiles compared to nurses, indicating adaptation to climatic conditions. | URI: | http://hdl.handle.net/20.500.12188/33772 | DOI: | 10.1186/s12862-024-02325-z |
Appears in Collections: | Faculty of Agricultural Sciences and Food: Journal Articles |
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