I am also interested in the crustacean varieties that would improve his coloring. Mine looks really boring as of right now.
How to bring out the colors in my Red Tail Catfish
- Thread starter bradharm18
- Start date
Try feeding small crab and crayfish, tho not the cheapest food I've seen good results before.
Sent from my iPhone using MonsterAquariaNetwork app
Sent from my iPhone using MonsterAquariaNetwork app
I think krill is good. I've heard many say it worked the best for them, which does not mean that it is the absolute best.
From this website: http://altmedicine.about.com/od/herbsupplementguide/a/krilloil.htm
Krill are shrimp-like crustaceans that are approximately 1 to 6 centimeters long. They live is the ocean, where they feed mainly on phytoplankton. They're near the bottom of the food chain and are eaten by whales, seals, penguins, squid and fish.
Commercial fishing of krill occurs primarily in the Southern Ocean and the northern Pacific Ocean along the coasts of Canada and Japan. Krill that are caught are used for aquaculture and aquarium feeds, sport fishing bait or they are eaten as food. In Japan, krill that's caught for food is called okiami.
Krill oil, the oil that's found naturally in krill, is extracted and sold as a nutritional supplement. It's sold in some health food stores and online in capsule form.
Krill oil contains omega-3 fatty acids, which is the main reason it's becoming popular as a nutritional supplement.
Another reason krill oil is becoming popular is because it contains an antioxidant called astaxanthin. The algae that krill eat produces the bright red pigment astaxanthin that gives krill and other crustaceans such as lobster and shrimp their reddish-pink color.
From this website: http://altmedicine.about.com/od/herbsupplementguide/a/krilloil.htm
Krill are shrimp-like crustaceans that are approximately 1 to 6 centimeters long. They live is the ocean, where they feed mainly on phytoplankton. They're near the bottom of the food chain and are eaten by whales, seals, penguins, squid and fish.
Commercial fishing of krill occurs primarily in the Southern Ocean and the northern Pacific Ocean along the coasts of Canada and Japan. Krill that are caught are used for aquaculture and aquarium feeds, sport fishing bait or they are eaten as food. In Japan, krill that's caught for food is called okiami.
Krill oil, the oil that's found naturally in krill, is extracted and sold as a nutritional supplement. It's sold in some health food stores and online in capsule form.
Krill oil contains omega-3 fatty acids, which is the main reason it's becoming popular as a nutritional supplement.
Another reason krill oil is becoming popular is because it contains an antioxidant called astaxanthin. The algae that krill eat produces the bright red pigment astaxanthin that gives krill and other crustaceans such as lobster and shrimp their reddish-pink color.
Excerpts from an article (geared for koi but I think applicable here) by Larry Hurch based on an article presented by Rupert Bridges through the Tetra Information Center and in KOI USA.
........... Some foods contain colorants that alter the color of the food, but do little to improve the color of the fish. The true color enhancers are the ones that actually work on and with the fish to improve and maintain the color appearance of the fish. You want color enhancers not colorants.
These color enhancers are usually pigment based materials that are deposited in the skin to generate the various colors. There are four main groups of pigments that provide these colors. They are:
• Melanins for black/ brown
• Carotenoids for reds, yellows and oranges
• Pteridines also improves reds
• Purines provide reflective crystals to enhance color glow.
These pigments may be deposited singly or laid on top of one another to create an even more diverse range of colors.
Of the four pigment groups, the most effective ones are within the carotenoid group. Since the fish cannot produce them internally, they must be provided through their diet. Unfortunately, the beta-carotene with which we are most familiar from our own diets, is not as readily utilized by the fish. The more effective carotenoids that are readily deposited in the skin of the fish are in the xanthophylls family which includes lutein, astaxanthin and zeaxanthin.
Some of the foods that are rich in carotenoids are shrimp meal, yeasts, paprika and marigold meal. There are some man-made carotenoids that are also included in some fish diet foods. The more complete basic foods will contain some of these color enhancers as well as some of the melanins and purines.
Koi may have a basic predisposition toward developing or in some cases losing color cells. The presence of these cells cannot be influenced by diet, but a good diet will improve the intensity and quality of the color that they contain. These colored or so called chromatophore cells are capable of delivering two types of color. The biochromes are the hosts for colors imparted by the colored pigments within the cells. The schematochromes are responsible for colors created by light reflected from mirror like crystals from the purines. The different chromatophores are:
• Melanophores - black pigment (melanin)
• Erythrophores - red pigment
• Xanthophores - yellow pigment
• Leucophores & Iridophores - reflective purine crystals
The erythrophores and xanthophores are most likely implemented by diet, and they are best enhanced with color producing foods. Koi can convert simpler caroteniods to astaxanthin and other key pigments. They can even take the zeaxanthin found in Spirulina and convert it to astaxanthin. Ingredients must, therefore, be selected according to the ability of the fish to use or convert them to useable forms. The carotenoids and their simpler forms are then combined with lipids (oils) and deposited in the color cells.
Spirulina is another great color enhancer. They are blue-green algae that have long been used as an ingredient for improving coloration and health. They are commercially grown for use in human and animal feeds and are therefore readily available for inclusion in fish foods. Spirulina contains vitamins, minerals essential fatty acits, health boosters and of course the carotenoids. The indiscriminate use of Spirulina is not adviseable, has it has the potential to cause toxicity at high concentrations.
There is a limit to how much color enhancement is possible. It can only be improved up to a certain point, beyond a certain level, it is just wasted. To avoid problems, most koi keepers feed a staple diet and possibly supplement it with a performance diet at certain times of the year for enhanced coloration. The overall condition of the fish influences the quality of it’s colors.
Stress alters the color. Dark areas may fade and blood vessels may become visible in white or light areas.
As with vitamins, pigments are sensitive to degradation if exposed to light, warmth and humidity. Store the food in a cool, dry, dark place. Choose the right foods and keep your fish in good condition.
........... Some foods contain colorants that alter the color of the food, but do little to improve the color of the fish. The true color enhancers are the ones that actually work on and with the fish to improve and maintain the color appearance of the fish. You want color enhancers not colorants.
These color enhancers are usually pigment based materials that are deposited in the skin to generate the various colors. There are four main groups of pigments that provide these colors. They are:
• Melanins for black/ brown
• Carotenoids for reds, yellows and oranges
• Pteridines also improves reds
• Purines provide reflective crystals to enhance color glow.
These pigments may be deposited singly or laid on top of one another to create an even more diverse range of colors.
Of the four pigment groups, the most effective ones are within the carotenoid group. Since the fish cannot produce them internally, they must be provided through their diet. Unfortunately, the beta-carotene with which we are most familiar from our own diets, is not as readily utilized by the fish. The more effective carotenoids that are readily deposited in the skin of the fish are in the xanthophylls family which includes lutein, astaxanthin and zeaxanthin.
Some of the foods that are rich in carotenoids are shrimp meal, yeasts, paprika and marigold meal. There are some man-made carotenoids that are also included in some fish diet foods. The more complete basic foods will contain some of these color enhancers as well as some of the melanins and purines.
Koi may have a basic predisposition toward developing or in some cases losing color cells. The presence of these cells cannot be influenced by diet, but a good diet will improve the intensity and quality of the color that they contain. These colored or so called chromatophore cells are capable of delivering two types of color. The biochromes are the hosts for colors imparted by the colored pigments within the cells. The schematochromes are responsible for colors created by light reflected from mirror like crystals from the purines. The different chromatophores are:
• Melanophores - black pigment (melanin)
• Erythrophores - red pigment
• Xanthophores - yellow pigment
• Leucophores & Iridophores - reflective purine crystals
The erythrophores and xanthophores are most likely implemented by diet, and they are best enhanced with color producing foods. Koi can convert simpler caroteniods to astaxanthin and other key pigments. They can even take the zeaxanthin found in Spirulina and convert it to astaxanthin. Ingredients must, therefore, be selected according to the ability of the fish to use or convert them to useable forms. The carotenoids and their simpler forms are then combined with lipids (oils) and deposited in the color cells.
Spirulina is another great color enhancer. They are blue-green algae that have long been used as an ingredient for improving coloration and health. They are commercially grown for use in human and animal feeds and are therefore readily available for inclusion in fish foods. Spirulina contains vitamins, minerals essential fatty acits, health boosters and of course the carotenoids. The indiscriminate use of Spirulina is not adviseable, has it has the potential to cause toxicity at high concentrations.
There is a limit to how much color enhancement is possible. It can only be improved up to a certain point, beyond a certain level, it is just wasted. To avoid problems, most koi keepers feed a staple diet and possibly supplement it with a performance diet at certain times of the year for enhanced coloration. The overall condition of the fish influences the quality of it’s colors.
Stress alters the color. Dark areas may fade and blood vessels may become visible in white or light areas.
As with vitamins, pigments are sensitive to degradation if exposed to light, warmth and humidity. Store the food in a cool, dry, dark place. Choose the right foods and keep your fish in good condition.
Awesome excerpt! Thanks that helped a lot. Tried soaking raw prawns and massivore with paprika and garlic and his tail looks like its on fire now lol worked like a charm
Sent from my iPhone using MonsterAquariaNetwork app
Good. So, what's the new knowledge here? The addition of paprika? because I think you have been trying the raw shrimp+garlic+massivore before, right? (Where garlic is simply an appetizer having nothing to do with the coloration.) I am not certain paprika is good/harmless for a fish. May or may not be. I am just saying I don't know.
The addition of paprika improved the color. I've read up on it and it doesn't harm the fish in low doses I just basically marinate the shrimp in it.
Sent from my iPhone using MonsterAquariaNetwork app
Sent from my iPhone using MonsterAquariaNetwork app
