“It’s hot enough to fry an egg!” “It’s colder than a well-digger’s….”
Descriptive phrases meant to indicate that the prevailing temperatures are outside of our human ‘comfort zone’. Do Carp (Koi) have comfort zones as relates to temperatures? In a manner of speaking, the answer is… Yes! Temperature has a direct effect on the physiological processes of Carp (Koi).
Every living organism has a temperature range in which they easily maintain what is termed homeostasis. Homeostasis is defined as: the tendency of a system, esp. the physiological system of higher animals, to maintain internal stability, owing to the coordinated response of its parts to any situation or stimulus tending to disturb its normal condition or function. (Dictionary.com)
Outside of this range, discomfort (stress) occurs as an organism attempts to adapt. If the variance is far enough outside the ‘comfort zone’, the organism is unable to adapt, stress becomes too great and mortality occurs.
When we are cold, we shiver. When we are hot, we perspire. We exhibit noticeable signs. A Carp (Koi), however, does not shiver or sweat. So how are we able to determine the ‘comfort zone’ of Carp (Koi), as relates to temperature?
Respiration!!
The results of a study by the Agricultural Institute, University of Louvain (Belgium) published in 1957 show that Carp (Koi) exhibit a fairly stable respiratory rate between 20C/68F and 34C/93F. Above this range, the respiration rate rapidly increases until death occurs at 36C/97F for large fish and 38C/100F for small fish. Below this range, the respiration rate decreases and becomes extremely slow, One (1) every 60 seconds at 4C/39F. This study did not encompass temperatures below 4C/39F.
Even though no discomfort (stress) is manifested between 20C/68F and 34C/93F, ideally we want the temperature to be close to the midpoint of this range which is 27.5C/81-82F. This is well above the median temperature recommended by many sources, but is shown to be the ideal temperature for the Carp’s (Koi’s) optimum metabolism.
Temperature is as influential on the health and well-being of Carp (Koi) as are the other factors mentioned in the previous post.
Carp are extremely adaptable fish, but even this adaptability has it’s limits, the main one being time. Any acclimation to a new environment, or even one environmental factor or parameter, must be gradual. This includes temperature. The adaption period in abrupt temperature changes may run from 48 hours to as much as 14 days in extreme cases and even mortality if the temperature differential is too great. During this period the fish will be stressed One way that this stress will manifest is Ammonia autointoxication, which we will cover in a later post. The old admonition, when adding new fish to a Pond, to always float the bag containing the fish for 15-20 minutes does not really accomplish anything. The fish will continue to adapt to the temperature change for probably several days.
Next: Oxygen
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