My observations..the effects of cold water on beni.

[Brutuscz]

I had some help from the members here over my long bad winter. My water hit 35-36deg at the bottom of my pond...and I lost 4 of my favorite koi. Most of my koi recovered and are fine. But..I did make one real observation from this terrible situation. The beni does not stay strong after very cold water. Many of my kohaku, sanke, showa have had the beni lighten and even get patchy...and it was very solid and good before the winter. I also found it affected yellow and orange as well. It is noticeable in my kin ki utsuri, hariwake, as well as kin kikokuryu and kujaku. It did not affect shiro or sumi at all. Shiro utsuri, bekko, kumonryu..all look great.
This happened last season as well...and the color did return as the water became warmer and the koi ate good quality food. I am hoping it will return again..as good as before the winter. I have no intention of over-wintering outdoors again. I will have indoor pools in my basement..so, this cannot happen again.
A koi dealer did tell me he notices the same thing after winter with his ponds. He also mentioned that the color does return.

Any comments on why beni and yellow are affected so strongly by cold temperatures?? Any advice as to what I can do now, to improve the beni, and return it to what it was before??

[MikeM]

Interesting. I'm looking forward to comments from those who have cold water experience with this. Have you got a photo of an example of the appearance of the affected beni?

[JasPR]

it's not the 'coldness' but rather the cold producing GAS or stress. The stress reaction causes fundamental change in the metabolic system and can't be sustained indefinitely without damaging organ function.
Those reading these boards for a while know about survival ranges for wild carp and also for koi and the band located within that range that represents a flourishing range of temperatures, parameters and conditions.

- JR

[schildkoi]

JR,
In addition to your explanation, could reduced algae consumption (due to colder temps and reductions in algae) also have a negative affect on beni?

Steve

[Brutuscz]

I assumed it was because they were near frostbite level....but, that would affect all the skin, not just beni. One other observation was doitsu gosanke were affected....but my ginrin kohaku and ginrin sanke were not affected. Is there something different about ginrin skin and scales that would protect the beni?

[Brutuscz]

Quote: Originally Posted by schildkoi JR, In addition to your explanation, could reduced algae consumption (due to colder temps and reductions in algae) also have a negative affect on beni? Steve

Even with the cold...I still had pea soup green water. It finally cleared up once I set up my UV sterilizer.
Is there anything specific that can deepen the beni at this point? Or..just warmth, good food and time??

[JasPR]

I don't think so Steve as water this cold would not have the color cells relying on nutrition from the outside like in the feeding season.

B, Ginrin is a condition of the scale. This is the guanine content embedded in the scale as it forms and then grows. So that would be different from the skin where there is a direct blood suppy ( not that the base of the scale is not vital, but the guanine is in crystal form and fixed) like say, your tooth.
The skin gets the 'dumping' from the blood stream and in the case of cold water stress, you have things like adrenaline surging thru the skin and a diliation of blood vessels. Lots going on inside a stressed fish- we don't get to see these effects to the heart, brain and kidneys ( which is what ultimately leads to death) but we do see them illustrated in the skin. - JR

[Brutuscz]

I have not photographed any of them yet. I don't want to catch and stress them further. This is a yellow ogon from last season. I ended up selling it for a loss. But..you can see what happened over the winter.

Jr..Thanks for the explanation. It makes sense now.

[JasPR]

B, we're back to the concept of koi as a 'four season' fish. Koi are not always looking their best 365 days a year. That is not to say they should look weak, stressed or just plain bad! But each season involves two major events/things- A) the change in hormones and the entire endocine system function and B) a change in diet and calorie intake.

As a result, koi in general, look their very best in high summer and early autumn ( basically 5- 6 months a year). The secret here is high intake of nutrition and then cooler water and high oxygen levels. The beni during these times is well fed. And more importantly the cells are physiological prepared to process color within the color cells. The skin is well hydrated and the circulation system is humming. Add in the benefits of good water quality, ideal temperature ( between 68 F and 78 F), neutral to slightly alkaline soft to moderately hard water, easily accessed micro nutrient, high oxygen levels and no stress and you are cooking! - JR

[Brutuscz]

Thank you JR...I am just hoping everything falls into place and they return to normal. It happened last year..but it was funny. My water was pea soup green..so, I barely noticed. They came up to eat, and that was the only time I saw them. This year..I bought a 200watt aqua ultraviolet sterilizer. The water is crystal clear. So, Now..the double edged sword. I can see them better...but, notice the coloration issues. I was more relaxed with the pea soup