"The final phase of Betta Breeding is the Juvenile Feeding Phase, whereby based on experience, the food that causes the fastest growth rate is the Live Tubifex Worms or "Red Earthworm" in mandarin.
However, they are not easy to keep alive and will often rot in their containers, inducing growth of harmful bacteria and germs which can cause death of a spawn. Thus, the usage of Live Tubifex Worms must be with caution and here in Bettafanism, I am going to document a guide on how to properly house these worms to enjoy healthy spawn growth! (My spawns typically only experience 1% death rate if you follow my guide: http://www.bettafanism.blogspot.sg/p/spawning-guide.html)"
Regards,
Bettafanatic aka Walter
Familiarization with a photo for those who are starters, close up and overview pic (they are usually clumped together like a ball):
Googled Pics
WASHING
Repeat this about 5 times for a complete wash.
Wash your worms daily to ensure clean diet for your fishes.
KEEPING AND STORAGE
The secret of the guide is here. Follow the steps closely:
Step 1:
Ensure little moisture in your worm container, place the container within another larger container and fill with water. After which, add ice into the larger container. This keeps the surrounding water cool evenly.
Step 2:
Close lids and place the container into your chiller/fridge. Do not freeze them. Ensure proper labelling to prevent kitchen mishaps!
Step 3:
Repeat these daily and you can keep your worms for up to 7 days or more.
This system works because the worms will be running on very low metabolism rate and this prevents them from dying. The nutritional value of the worms will not be affected and in fact they will be cleaner as days go by. Enjoy breeding made simpler by Bettafanism!
PS: More tips in the older posts and pages in this Blog, do look around!
PSS: Extra tip, healthy tubifex worms will always clump up into a "worm-ball", if they don't or lost their colours, throw away immediately as they are likely dying and full of harmful bacteria.
Cheers! :)
Bettafanatic aka Walter
No comments:
Post a Comment