Effect of mulberry nutrition on biochemical constituents of haemolymph of selected races of the silkworm, Bombyx mori L.
Malik Firdose Ahmad, Reddy Y. S. Rinivasa
Department of Studies in Sericultural Science, University of Mysore, Manasagangotri, Mysore-570 006
Online published on 1 December, 2011.
Changes in the levels of protein and free ammo acids in the haemolymph of three selected races of the silkworm, Bombyx mori viz., PM, NB4D2 and CSR2 fed with selected mulberry varieties like M-5, S-36 and V-l were investigated during 4th moult, and 5th instar larval development. The levels of total protein in the haemolymph, increased from first day of 5th instar till sixth day. From seventh day till spinning, the protein levels decreased in all the three races. The larvae of NB showed a relatively higher mean levels of protein (58.80 mg/ml) followed by CSR2 (53.59 mg/ml) and PM (44.09 mg/ml). The levels of free amino acids, which are high during 4th moult, declined through the 5th age of larval development till spinning. The mean free amino acid level for the entire 5lh instar larval stage was relatively higher in NB4D2 (9.33 mg/ml) followed by CSR2 (8.67 mg/ml) and PM (7.2 L mg/ml). The free amino acid levels showed a general decrease through the 5th instar larval development and rate of decrease was found to be greater in bivoltine races. Racial differences in the changes in the levels of protein and free amino acids in the haemolymph were observed in the larvae fed with the selected mulberry varieties. The results obtained showed greater quantities of protein and free amino acid/gm of leaf in V-l followed by S-36 and M-5. A progressive increase in, the protein and free amino acid content of the larval haemolymph was observed from different base levels observed in different mulberry varieties. The high protein and free amino acid content in the larvae fed with V-1 and S-36 could be attributed to the relatively higher levels of the two nitrogenous biochemical constituents.
Mulberry, Bombyx mori, haemolymph, protein, free amino acid.