JBL ProPond All Seasons - Medium 5.8kg - 4-season food for koi and medium-sized pond fish

Description du produit :

• Strengthens fish in autumn with energy-rich nutrients for the exhausting winter period ahead. Ideal for water temperatures from 10 to 20°C
• Complete food with a protein/fat ratio of 3/1. Builds reserves for the exhausting winter period.
• Krill and high-quality fats provide reserve substances that help your fish face the winter
• Sinking pellets shaped like flat tablets for easy ingestion by fish. Ideal composition, species-appropriate, containing 28% protein, 10% fat, 2% crude fiber, and 6% crude ash. No colorants or preservatives
• Food tablets in resealable bag/box, airtight, waterproof, and lightproof to preserve quality. The single-material bag/box can be fully recycled without sorting

Autumn is the ideal time for fish to build energy reserves for winter. If you have leftover summer food, you can mix it with the autumn food at first, then gradually reduce it. You can also do the same when transitioning to winter. If the water temperature is below 10°C, only extremely digestible winter food should be given. The protein/fat ratio alone is not yet decisive: at 3/1, it is the same for Spring and Autumn, although the food composition is completely different! Since the water temperature is the same in spring and autumn, the recommended protein/fat ratio is 3/1, but the feeding goals are very different—and so is the composition: in spring, fish need to recover and regain condition after a winter of deprivation to withstand, for example, spring viraemia. In autumn, however, fish need to build "fat reserves" for the approaching winter to stay healthy. Added to this is the different behavior of the food sinking in the water: in spring, fish become active again and can rise to the surface to feed (making it possible to observe the appearance of diseases). That is why spring foods float. In autumn, however, fish need to rest and eat at the bottom of the water. That is why autumn food is designed to sink