I have a flat pack of them. They were quite a bit bigger than I expected. I'd say the ones in my batch range from 3/4" to a little over 1". Most of my fish seem a little confused about them as they are too large for most of them to eat, but my 5.5" male Watanabei Angel thinks they are great (he's my largest fish).
You're very welcome. I haven't ever fed PE mysis to compare, but the package of Hikari Jumbo mysis that I have has a guaranteed analysis of 10.5% min protein, 1.0% min crude fat, 2.0% max crude fiber, and 85.0% max moisture listed on the label.
<a href=showthread.php?s=&postid=12587917#post12587917 target=_blank>Originally posted</a> by jnc914 Is the Hikari freshwater like PE Mysis? PE Mysis has 69.5 % Crude Protein and 8.35 % crude Fat. That blows the Hikari Jumbo Mysis out of the water.
Yeah, I was looking at that. I'm wondering how much either takes into account the packing juice maybe? I mean, theoretically, how can a solid piece of shrimp meat contain such differences in protein content?
I bought a flat pack of it. I don't think I would buy it again. It's to large to be sucked up by a pipet, & to small to feed with tongs.
My tangs are not keen on the large mysis, but love the small mysis. All the other fish seem to like the large size, but too small for feeding my meat eating corals. The large LPS seem to like krill better.
I wish Hikari could keep there regular mysis a constant size. It seems the size varies throughout the year.
The protein numbers are the same for PE mysis & the Hikari mysis. I researched this a few years back & the only difference might be the size. Nutritionally they are the same & the Hikari is considerably less expensive.
I don't have any experience with the Jumbo hikari mysis.
Well, I think these have a much thicker "shell" than PE mysis...the fish are having a hard time with them. Kind of like smll krill. I'll definitely mince them first, next time....
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.