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Thread: What Strain?

  1. #1
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    Default What Strain?

    I am new to breeding and was wondering what this pair would be classified as.
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  2. #2
    Registered Member Phillydubs's Avatar
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    Default Re: What Strain?

    Peter,

    Welcome, those look to be heavily peppered pB's or pigeon bloods. They can go by many names, prob some form of a checkerboard

  3. #3
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    Default Re: What Strain?

    I like that "heavily peppered" description.

    BTW they are caring for about 100 fry right now.

  4. #4
    Registered Member Phillydubs's Avatar
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    Default Re: What Strain?

    Very cool...

    Would you not agree that they are "heavily peppered" the one on the right is so peppered it looks as if its an actual color of black...

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    Default Re: What Strain?

    No question. The male more so then the female. He has a lot of blue as well but the "peppering" is definately black.

  6. #6
    Registered Member rickztahone's Avatar
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    Default Re: What Strain?

    Welcome to the forum Peter and congrats on being able to successfully breed. As many years as I have had discus, not once have a bred my discus.

    Have fun raising the batch.

    Click here to view my 75g Acrylic Tank w/ Bean Animal Overflow with 40g Sump Thread

    Also, click here for my 25 group of discus grow out thread


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    Registered Member John_Nicholson's Avatar
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    Default Re: What Strain?

    Old school pigeon. Breeders have worked for years to remove that ugly *** peppering from them. It is often what you get when you cross a pigeon with a non-pigeon.

    -john
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  8. #8
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    Default Re: What Strain?

    I have been a hobbiest for over 50 years and this is a first for me. This pair actually spawned in my display tank and protected the eggs until they were free swimming fry. However they did not last. My congos probably had a nice meal. Then I moved them to a breeding tank by themselves. THey spawned 4 times before I got this batch of fry. I used a mesh once I was confident that the eggs were fertilized. I think the pair also started to get the hang of it. #nature.

    The fry are definately different looking. Some are dark and some very light. Discus2.jpgDiscusFry.jpg

  9. #9
    Registered Member bluelagoon's Avatar
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    Default Re: What Strain?

    Some folks like the peppering.Look at how the Dark Angels are being bred/sold.I think it's like two steps back when it comes to the strain as a whole.

  10. #10
    Registered Member John_Nicholson's Avatar
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    Default Re: What Strain?

    The reason for the peppering is the fish are 1/2 pb and 1/2 non-pb. That is also why you are seeing the different colors.

    -john
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  11. #11
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    Default Re: What Strain?

    So I am setting up a 40 gallon to grow out the fry. When is the best time to move them? What is the best method? They are on day 12 of being free swimming. I have started to introduce other foods. BBS and some frozen beef heart concoction. It seems like some of the fry are eating the other foods but they are still all over the parents. Is it too soon? I will need a couple of days to cycle the new tank and have it season a little bit. Suggestions are welcome.

  12. #12
    Silver Member Willie's Avatar
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    Default Re: What Strain?

    In my experience, keeping the spawn longer with the parents produce better results. I would recommend you go 4 weeks free swimming. By then, the spawn will be eating beef heart directly and growing faster. Once they are weaned on beef heart, grow out is much easier to do.

    Willie
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  13. #13
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    Default Re: What Strain?

    Check this out.....Day 16 free swimming fry.

    https://www.youtube.com/watch?v=ybom...ature=youtu.be
    Last edited by lincontoes; 01-24-2017 at 03:50 PM.

  14. #14
    Registered Member Phillydubs's Avatar
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    Default Re: What Strain?

    So Peppered it is cool! Lol...

    That is some heavy heavy peppering, looks like it is doing a great job! interested to see the fry, keep it up!

  15. #15
    Registered Member Lido's Avatar
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    Default Re: What Strain?

    There should be a new term for that, peppered doesn't describe it well. When I think pepper d I think of a light sprinkleing of black dots. This should be "salted". Because there is a light springing of the original color left.

    Awesome job, they look super healthy.

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