Thank you all for joining my group, I hope to do a lot with all anyone interested. Please
tell me any event suggestions you would like us to do.
Started by Dr. George B. Brooks, Jr. Mar 21, 2019. 0 Replies 0 Likes
Started by Dr. George B. Brooks, Jr. Jan 4, 2018. 0 Replies 0 Likes
Started by Dr. George B. Brooks, Jr. Jan 4, 2018. 0 Replies 0 Likes
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Those are some good lookin' fish Dave!
Ah, Dave, you're right, different formulas. I've read studies where higher protein, similar to those needed by fry, given to females will produce more fry.
to all,
I don't know.
I ask Kellen and Sheri and others.. then I see what works for me.
and pass it on
I am just a simple old man, trying to learn and do good.
Good call Dave!
Juvenile tilapia have high protein and lipid requirements, so fat content needs to be higher during this time of growth. As tilapia reach adulthood, they become less piscavorous/carnivorous and more herbivorous... requiring lower protein levels and reduced fat levels. Now, if they are spawning actively, protein and lipid requirements are high during this time. It plays a big role in egg production and has a HUGE impact on early stage survivability of fry. We've done lots of studies on it.
I am not sure which fish food you looked at..
But I believe each stage of development requires a different configuration of formula.
Many of my frys grew to 10 inches and more in 6 months on premium fish food.
I just ordered their breeding formula.. Waiting for delivery.
Now, I am not an expert, but I know it worked for me.
I am going to that purina 4000 food for my adult males, when we get it together for an order. Mark, we are all here to help each other do better.. no perfect world.
Mark, I don't know if I missed it or not, but what fish are you raising? I just looked at Premium's nutritional chart. The fat content of 16% seems high for tilapia, but different fish require different formulas. I'm feeding 30% protein & 10% fat & they're doing very well.
LOL, Dave! I think excess fat causes problem with almost all species.
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