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Plankton Red Plankton

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copyright Klaus Wennmann

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lexID:
4729 
Scientific:
Plankton 
German:
Frostfutter Rotes Plankton 
English:
Red Plankton 
Category:
Food 
Temperature:
32 °F - -0.4 °F (°C - -18°C) 
Difficulty:
easy 
More related species
in this lexicon:
 
Author:
Publisher:
Meerwasser-Lexikon.de
Created:
Last edit:
2018-03-01 18:30:31 

Husbandry

The photo comes from Klaus Wennmann, who immediately followed our call for feed photos, thanks for this support!

Frostfood is a good alternative to live feeds, it offers various advantages:

-good portioning, easy feeding

-easy storage in the freezer frost tray

-always in stock, respectively easy and independent of the season procurable and available

-varied, obtainable in various kinds of feed

-less expensive than live feeds

-regular going to the dealer can be omitted

-orderable via the Internet

-high discount possibilities for bulk or collective order

-low odour

-longer shelf-life than live feeds

-possible pathogens in the feed die off by freezing

As you see,quite lot of reasons that speak for the useage of frost feed, if you make sure that the quality does not suffer by freezer burn, the cold chain is maintained and the thawed, rinsed food is quickly fed to the animals.

Now to the Red plankton:

It consists mainly of omnivorous copepods called Calanus finmarchicus, little crustaceans,that feed on animal- and plant- plankton.

It consists of the following components:
approx. 11.4% protein (amino acids)
approx. 1.6% fat
approx. 0.1% fiber
approx. 86.1% water
approx. 0.9% crude ash

It is quite common that vitamins, salmon oil (Omega-3 fatty acids) and also algae can be added, therefore the information given above is surely slightly different from red plankton to red plankton.

If we bear in mind that the largest animals in the world, whales and whale sharks feed mostly on plankton, then you can see that this food is of high quality and a good supplier of energy.

Utilization: For fish, corals and invertebrates

We have created some interesting links for more information.

We would be very happy about additions to this subject, corrections and/or your experiences.

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