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There have been many discussions on koi food – what to feed, how often to feed and what kind of power. A lot of time and energy is spent creating an artificial environment for Japanese koi. Some may try to create a natural environment in a koi watergarden with plants and even a gravel bottom. The koi watergarden uses both mechanical and biological filtration, and plants to keep water quality high. A koi pond just depends entirely on the mechanical and biological filtrationmaintain high water quality. So what food koi have to do with the water quality? Why a food easy to digest food in cooler water temperatures and high protein in the summer months? Why is it better not Koi food when the water temperature is below 50 ° F? To answer these questions we must consider the natural environment of koi and where they originated.
Japanese Koi Natural Environment
Koi carp are basically those who came from carp changed in Niigataprefecture in Japan. This is a mountainous region that receives substantial decrease of snow in the winter months. In Niigata carp were raised in ponds of land as a source of food until they changed the colors were discovered in 1800. Selective breeding has given way to all the colored varieties we have today. Koi are omnivorous, meaning they eat meat and vegetable matter in the form of aquatic plants, algae, crustaceans, worms, larvae and silt. The protein content in their naturalenvironment is much higher than the koi food that we provide today. The mustache on the koi, such as catfish, taste buds are like that help them forage for food on the bottom. Since Koi do not have stomachs, whatever they eat is not stored, but instead digested for growth, color and energy. Whatever is not used is excreted as waste. Japanese Koi are cold-blooded and their metabolism depends on water temperature. This metabolism peaks at just over 70 ° F when most of themgrowth takes place. At this time the majority of proteins are used for growth and there is little manure. When water temperature drops below 70 ° F do not use protein for growth and there is more manure in the form of ammonia. This matters little in their natural environment where the population density is much less than in a modern or koi pond koi watergarden.
The metabolism of a pond with Koi and Watergarden Koi
Just as the metabolismkoi depends on the temperature of the water, so is the metabolism of koi pond or koi watergarden. Both tend to peak and go into a dormant state at the same time. In winter everything seems to be an activity that they were still including biological. And 'the biological activity of denitrifying bacteria which keeps the quality high. Plants that are used and remove the waste is in a dormant state. Although mechanical filtration is doing its job of removing debrisbefore it has a chance to break down, there is little or nothing to do with ammonia or nitrates that can accumulate. This is especially true during the transitional spring and autumn. In the autumn season, the plants are dying back and leaves are blowing into the pond as mechanical filters struggle to keep pace. Feeding a high protein food at this time could easily result in water quality that has been balanced to degrade in a soup of ammonia in a very short time. Similarly in the spring, when thethe water temperature is below 70 ° F supply with a high protein diet could wreak havoc on water quality. Leaves and other debris that were not captured by the mechanical filtering are starting to break down as the temperature heats up the water. Denitrifying later than the peak of metabolism that is why there is often a proliferation of algae in the spring that tends to go away when water temperatures rise to over 70 ° C.
Different for different seasons Koi Food
High quality koifoods that are available today are formulated for the needs of koi in an artificial environment. In a koi pond completely natural, we would not have to feed our koi at all. However, in this environment would muddy the waters and enjoy the beauty of the koi greatly diminished. Have crystal clear water allows us to enjoy and interact with the beauty of these fish. E 'essential to feed a high quality koi food that is correct for the season and water temperature. A high quality all seasonkoi food should be high in vegetable matter, lower in protein and easy to digest. It should also include vital nutrients and minerals that koi need for color and health. This will create less waste to foul the water in the cooler months. The best foods are Dainichi koi this meeting criteria for all seasons and Saki-Hikari Multiseason. A summer high-quality food should contain at least 40% protein to provide for high growth. It should also have nutrients and minerals for good color and health. L 'best food in this category are Dainichi koi growth and Saki-Hikari Growth. The recommendations are as follows. Never feed koi when the water temperature is below 50 ° C. 50 ° F – 60 ° F feed all food koi season 2-3 times per week. 60 ° F – 70 ° F feed a season that all foods 1-2 times a day. 70 ° F – 85 ° F summer koi food feed 3-5 times a day. Slow food when water temperature exceeds 85 ° F to 1 to 2 times a day. Koi tend to lose their appetite when water becomes presenthot. During the autumn, when the water temperature begins to fall and daylight hours are fewer, koi stop growing. This is also the time when the colors become richer. Many breeders koi now supplement your diet with a koi color intensifier. Koi-course in color at this time and it is important to provide a koi food with sufficient nutrients to help this process. The main ingredients of koi food for the improvement of the color is spirulina algae and krill. Dainichi Premiumproteins with color enhancers for high growth. Dainichi Color Intensifier is loaded with krill and spirulina. Saki-Hikari Color Enhancer is loaded with Spirulina. Dainichi Both Hikari koi food and many years of research and development while their koi food formulas. They also have a proven track record of creating koi sample. Feeding a high quality koi food may seem a bit 'expensive, but the benefits out weigh the costs, resulting in better growth andin color with a smaller number of outbreaks of disease and mortality.