{"id":146499,"date":"2026-09-07T14:55:08","date_gmt":"2026-09-07T12:55:08","guid":{"rendered":"https:\/\/carp-austria.com\/boilies-pruvodce\/"},"modified":"2026-10-14T05:44:25","modified_gmt":"2026-10-14T03:44:25","slug":"boilies-pruvodce","status":"publish","type":"post","link":"https:\/\/carp-austria.com\/cs\/boilies-pruvodce\/","title":{"rendered":"Boilies \u2013 kompletn\u00ed pr\u016fvodce: tvary, slo\u017een\u00ed, ro\u010dn\u00ed obdob\u00ed & praxe"},"content":{"rendered":"\n

Co je boilie \u2013 a pro\u010d zm\u011bnil kapra\u0159inu od z\u00e1klad\u016f?<\/h2>\n\n

Boilie je kulat\u00e1, natvrdo uva\u0159en\u00e1 n\u00e1straha na kapry<\/a> z proteinov\u00e9ho t\u011bsta. N\u00e1zev poch\u00e1z\u00ed z anglick\u00e9ho \u201eto boil\u201c<\/em> (va\u0159it): hotov\u00e9 t\u011bsto se vytvaruje do kuli\u010dek a nakr\u00e1tko se pono\u0159\u00ed do vrouc\u00ed vody. B\u00edlkovina se sraz\u00ed, vn\u011bj\u0161\u00ed vrstva ztvrdne \u2013 vznikne n\u00e1straha, kterou b\u00edl\u00e1 ryba fyzicky neotev\u0159e, ale kapr ji sv\u00fdmi po\u017eer\u00e1kov\u00fdmi zuby bez probl\u00e9mu rozdrt\u00ed.<\/p>\n\n

Tr\u00e1ven\u00ed kapra \u2013 pro\u010d boilies funguj\u00ed jinak, ne\u017e si mysl\u00ed\u0161<\/h2>\n\n

Kapr nem\u00e1 prav\u00fd \u017ealudek<\/strong>. M\u00e1 ale \u017elu\u010dn\u00edk, kter\u00fd \u017elu\u010d uchov\u00e1v\u00e1 a zahu\u0161\u0165uje \u2014 podle pot\u0159eby ji vypou\u0161t\u00ed p\u0159\u00edmo do st\u0159eva, kde \u0161t\u011bp\u00ed p\u0159ijat\u00e9 tuky. Tr\u00e1ven\u00ed tuk\u016f tedy funguje \u2014 jen bez kysel\u00e9ho prost\u0159ed\u00ed prav\u00e9ho \u017ealudku.<\/p>\n\n

Co to znamen\u00e1 pro boilies:<\/strong> Chyb\u00ed kysel\u00e9 p\u0159edtr\u00e1ven\u00ed, kter\u00e9 by rozlo\u017eilo t\u011b\u017eko rozpustn\u00e9 proteiny. Co enzymy ve st\u0159ev\u011b nestr\u00e1v\u00ed, odch\u00e1z\u00ed ven nebo zat\u011b\u017euje organismus. Lehce straviteln\u00e9 slo\u017eky \u2014 hydrolyz\u00e1ty, ml\u00e9\u010dn\u00e9 proteiny, enzymaticky rozlo\u017een\u00e9 mou\u010dky \u2014 jdou st\u0159evu p\u0159\u00edmo k u\u017eitku.<\/p>\n\n

U kapra nav\u00edc nerozhoduje jen \u010dich \u2014 ale hlavn\u011b chu\u0165. \u010cich kapra k n\u00e1straze p\u0159ivede. Chu\u0165 rozhodne, jestli ji spolkne, nebo vyplivne.<\/p>\n\n

K tomu mechanick\u00e9 receptory v tlam\u011b:<\/strong> P\u0159\u00edli\u0161 tvrd\u00e1 n\u00e1straha m\u016f\u017ee kaprovi signalizovat \u2014 vyplivni to, to nen\u00ed potrava. Boilie m\u00e1 b\u00fdt tak tvrd\u00e9, jak je nutn\u00e9, ne tak tvrd\u00e9, jak je mo\u017en\u00e9.<\/p>\n\n

5 faktor\u016f \u2013 pro\u010d kapr n\u00e1strahu nasaje a se\u017eere<\/h3>\n\n

Podle skotsk\u00fdch v\u00fdzkumn\u00edk\u016f \u2014 jak je cituj\u00ed Robert Arlinghaus a J\u00fcrgen Meyer (2001) \u2014 mus\u00ed p\u0159i p\u0159\u00edjmu potravy u kapra sed\u011bt p\u011bt faktor\u016f:<\/p>\n\n

1. Vzhled<\/strong> \u2014 velikost, tvar, barva. Jestli materi\u00e1l vypad\u00e1 jako potrava, z\u00e1vis\u00ed na zku\u0161enosti kapra. Naivn\u00ed kap\u0159i, kte\u0159\u00ed boilies nikdy nevid\u011bli, je hned nenaberou. Podm\u00edn\u011bn\u00ed kap\u0159i znaj\u00ed boilies jako potravu a reaguj\u00ed okam\u017eit\u011b \u2014 na tom stoj\u00ed chemick\u00fd otisk n\u00e1strahy (\u201eBait DNA\u201c).<\/p>\n\n

2. \u010cich<\/strong> \u2014 d\u00e1lkov\u00fd smysl. Ve vod\u011b rozpustn\u00e9 pachov\u00e9 l\u00e1tky l\u00e1kaj\u00ed kapra z d\u00e1lky. Chu\u0165ov\u00fdmi poh\u00e1rky na vousech a povrchu t\u011bla vn\u00edm\u00e1 chu\u0165ov\u00e9 podn\u011bty i na vzd\u00e1lenost \u2014 zhruba do 5 metr\u016f.<\/p>\n\n

3. Hmat<\/strong> \u2014 Jak\u00fd je materi\u00e1l na dotek? Tvrd\u00fd nebo m\u011bkk\u00fd, vlhk\u00fd, such\u00fd, drsn\u00fd nebo hladk\u00fd. M\u011bkk\u00e9 n\u00e1strahy kapr bere p\u0159ednostn\u011b \u2014 v\u011bdecky dolo\u017eeno studi\u00ed Klefoth & Arlinghaus (2013): kap\u0159i obou genotyp\u016f d\u00e1vali p\u0159ednost sladk\u00e9 kuku\u0159ici z konzervy p\u0159ed tvrd\u00fdmi peletami kv\u016fli m\u011bk\u010d\u00ed textu\u0159e.<\/p>\n\n

4. Chu\u0165<\/strong> \u2014 bl\u00edzk\u00fd smysl. T\u0159\u00edd\u011bn\u00ed v tlam\u011b. Rozhoduj\u00edc\u00ed faktor, jestli kapr n\u00e1strahu spolkne, nebo vyplivne.<\/p>\n\n

5. Stupe\u0148 nasycen\u00ed<\/strong> \u2014 nejv\u00edc podce\u0148ovan\u00fd faktor. Hladov\u00fd kapr riskuje, je m\u00e9n\u011b vyb\u00edrav\u00fd a se\u017eere i nezn\u00e1mou n\u00e1strahu. Nasycen\u00fd kapr je extr\u00e9mn\u011b vyb\u00edrav\u00fd. To v\u011bdecky vysv\u011btluje, pro\u010d p\u0159\u00edli\u0161 intenzivn\u00ed zakrmov\u00e1n\u00ed z\u00e1b\u011bry sni\u017euje \u2014 ne proto, \u017ee by kap\u0159i odt\u00e1hli, ale proto, \u017ee jsou syt\u00ed. V laboratorn\u00edch pokusech (Klefoth\/Arlinghaus 2013) se uk\u00e1zalo: ryby bez p\u0159irozen\u00e9 potravy (hladov\u00e9) byly dramaticky sn\u00e1z uloviteln\u00e9. To vysv\u011btluje i to, pro\u010d se kap\u0159i na komer\u010dn\u00edm rev\u00edru kv\u016fli nedostatku potravy chytaj\u00ed sn\u00e1z \u2014 a pro\u010d vrcholn\u00e9 l\u00e9to s bohatou nab\u00eddkou potravy \u010dasto p\u0159in\u00e1\u0161\u00ed slab\u00e9 z\u00e1b\u011bry.<\/p>\n\n

Jak boilie zm\u011bnil kapra\u0159sk\u00fd sv\u011bt<\/h2>\n\n

Vyvinul je v Anglii v 70. letech Fred Wilton<\/strong> jako dom\u00e1c\u00ed kulat\u00e9 proteinov\u00e9 n\u00e1strahy z ryb\u00ed mou\u010dky, vajec a esence.<\/p>\n\n

Teprve vyn\u00e1lez vlasov\u00e9 mont\u00e1\u017ee (hair rig), za kter\u00fdm stoj\u00ed Kevin Maddocks a Len Middleton<\/strong> na konci 70. let, ud\u011blal z boilie opravdu \u00fa\u010dinnou n\u00e1strahu: n\u00e1straha vis\u00ed voln\u011b na vlasu, h\u00e1\u010dek je skryt\u00fd vedle n\u00ed. Kapr ji bezstarostn\u011b nasaje \u2013 a past pozn\u00e1 pozd\u011b. Od t\u00e9 doby jsou boilies standardn\u00ed n\u00e1strahou na velk\u00e9 kapry.<\/p>\n\n

Z\u00e1kladem \u00fa\u010dinku nen\u00ed jen aroma \u2013 ale souhra pojen\u00ed a rozpustnosti<\/strong>. Boilie mus\u00ed b\u00fdt dost pevn\u00e9, aby vydr\u017eelo b\u00edlou rybu, raky a nahazov\u00e1n\u00ed. A z\u00e1rove\u0148 mus\u00ed do vody plynule uvol\u0148ovat atraktory rozpustn\u00e9 ve vod\u011b. To nejsou protich\u016fdn\u00e9 po\u017eadavky \u2013 v tom je skute\u010dn\u00e9 um\u011bn\u00ed n\u00e1vrhu boilies.<\/p>\n\n

Tvary boilies \u2013 jak\u00fd tvar na jak\u00fd \u00fa\u010del?<\/h2>\n\n

Boilies nejsou v\u0161echny stejn\u00e9. Tvar a vztlak ur\u010duj\u00ed, jak n\u00e1straha le\u017e\u00ed \u2013 a to \u010dasto rozhoduje mezi \u00falovkem a nulou.<\/p>\n

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\"\"<\/figure>\n\n<\/div>\n

Klasick\u00e9 boilie (pot\u00e1piv\u00e9)<\/strong> \u2013 klasick\u00e1 kuli\u010dka, klesne na dno. Prezentuje se na vlasov\u00e9 mont\u00e1\u017ei a le\u017e\u00ed mezi krmn\u00fdmi boilies. Pro v\u0161echna b\u011b\u017en\u00e1 dna prvn\u00ed volba.<\/p>\n\n

Krmn\u00e9 boilies<\/strong> \u2013 jako klasick\u00e9 boilie, ale optimalizovan\u00e9 pro velk\u00e1 mno\u017estv\u00ed. M\u011bk\u010d\u00ed, l\u00e9pe rozpustn\u00e9 ve vod\u011b, uvol\u0148uj\u00ed v\u00edc atraktor\u016f. Ne na vlasovou mont\u00e1\u017e \u2013 ale k zakrmov\u00e1n\u00ed spodem, zakrmovac\u00ed lopatkou nebo zav\u00e1\u017eec\u00ed lo\u010fkou.<\/p>\n\n

Pop-up boilie<\/strong> \u2013 n\u00e1straha plave. D\u00edky korkov\u00e9mu prachu nebo vzduchov\u00fdm kapsl\u00edm v t\u011bst\u011b je leh\u010d\u00ed ne\u017e voda. Vyv\u00e1\u017een\u00e1 mal\u00fdm brokem se vzn\u00e1\u0161\u00ed p\u00e1r centimetr\u016f nade dnem. Ide\u00e1ln\u00ed na bahnit\u00e9 nebo siln\u011b zarostl\u00e9 dno. Pop-upy plat\u00ed za n\u00e1strahu na v\u011bt\u0161\u00ed kapry \u2013 kdy a pro\u010d, vysv\u011btluje pr\u016fvodce Pop-up boilies<\/a>.<\/p>\n\n

Wafter boilie<\/strong> \u2013 kriticky vyv\u00e1\u017een\u00e9: t\u00e9m\u011b\u0159 vyrovn\u00e1 v\u00e1hu h\u00e1\u010dku a le\u017e\u00ed na dn\u011b jako bez t\u00ed\u017ee. Opatrn\u00fd kapr ho nasaje stejn\u011b snadno jako voln\u011b le\u017e\u00edc\u00ed krmn\u00e9 boilie \u2013 n\u00e1straha se tak dostane hloub\u011bji do tlamy. T\u00e9m\u011b\u0159 v ka\u017ed\u00e9 situaci velmi \u00fa\u010dinn\u00e1 n\u00e1straha \u2013 obzvl\u00e1\u0161\u0165 dobr\u00e1 na m\u011bkk\u00e9m dn\u011b. Mont\u00e1\u017ee, velikosti a pou\u017eit\u00ed ukazuje pr\u016fvodce Wafter boilies<\/a>.<\/p>\n\n

Dumbell (tvar \u010dinky)<\/strong> \u2013 dv\u011b polokoule. Jin\u00e1 silueta v koberci krmen\u00ed, p\u0159i kles\u00e1n\u00ed se ot\u00e1\u010d\u00ed, vizu\u00e1ln\u00ed podn\u011bt. Jako pop-up dumbell jedna z nejn\u00e1padn\u011bj\u0161\u00edch n\u00e1strah.<\/p>\n\n

Barrel (tvar v\u00e1le\u010dku)<\/strong> \u2013 le\u017e\u00ed na dn\u011b jinak ne\u017e kuli\u010dka, \u010dasto se pou\u017e\u00edv\u00e1 p\u0159i lovu se spodem.<\/p>\n\n

Snowman mont\u00e1\u017e<\/strong> \u2013 nejde o tvar, ale o kombinaci: dole pot\u00e1piv\u00e9 boilie, nad n\u00edm men\u0161\u00ed pop-up. N\u00e1straha se vzn\u00e1\u0161\u00ed jako bez t\u00ed\u017ee. Vizu\u00e1ln\u011b velmi n\u00e1padn\u00e1, zvl\u00e1\u0161\u0165 s barevn\u00fdm pop-upem na p\u0159\u00edrodn\u011b zbarven\u00e9m krmn\u00e9m boilie.<\/p>\n\n

Zig rig<\/strong> \u2013 nejde o klasick\u00e9 boilie, ale o plovouc\u00ed materi\u00e1l na dlouh\u00e9m n\u00e1vazci. Lov\u00ed ve voln\u00e9m vodn\u00edm sloupci v nastaven\u00e9 hloubce. Na kapry, kte\u0159\u00ed stoj\u00ed vysoko ve vod\u011b.<\/p>\n\n

Druhy boilies \u2013 nejd\u016fle\u017eit\u011bj\u0161\u00ed kategorie<\/h2>\n\n

Ryb\u00ed boilies (HNV \u2013 vysok\u00e1 nutri\u010dn\u00ed hodnota)<\/strong> \u2013 vysok\u00fd obsah proteinu, siln\u00fd pach, t\u00e1hne kapry z velk\u00e9 d\u00e1lky. LT ryb\u00ed mou\u010dka (Low Temperature) je straviteln\u011bj\u0161\u00ed ne\u017e HT ryb\u00ed mou\u010dka. CC Moore Pacific Tuna, Mikbaits Gangster, Supreme Baits \u2013 to v\u0161echno jsou z\u00e1stupci HNV.<\/p>\n\n

Birdfood boilies<\/strong> \u2013 zalo\u017een\u00e9 na pta\u010d\u00edm krmivu jako CLO, Nistka, Coconut Meal. Por\u00e9zn\u00ed struktura rychle uvol\u0148uje atraktory. Nejzn\u00e1m\u011bj\u0161\u00ed slo\u017ekou je Robin Red od Haiths: ko\u0159en\u011bn\u011b p\u00e1liv\u00fd, syt\u011b tmav\u011b \u010derven\u00fd, chyt\u00e1 u\u017e des\u00edtky let. Ide\u00e1ln\u00ed pro rychlou atraktivitu.<\/p>\n\n

Ml\u00e9\u010dn\u00e9 boilies<\/strong> \u2013 kasein, laktalbumin, kasein\u00e1t sodn\u00fd. Lehce straviteln\u00e9, kr\u00e9mov\u011b nasl\u00e1dl\u00e9, ide\u00e1ln\u00ed nejen do studen\u00e9 vody. Kap\u0159i se nenasyt\u00ed a rychle se vracej\u00ed.<\/p>\n\n

Ovocn\u00e9 boilies<\/strong> \u2013 p\u0159\u00edrodn\u00ed ovocn\u00e1 aromata: ananas, jahoda, mango. Ide\u00e1ln\u00ed v l\u00e9t\u011b na aktivn\u011b \u017eerouc\u00ed kapry. D\u00edky fluorescen\u010dn\u00edm barv\u00e1m z nich jsou \u0161pi\u010dkov\u00e9 pop-upy.<\/p>\n\n

Krillov\u00e9 boilies<\/strong> \u2013 krillov\u00e1 mou\u010dka (55\u201365 % proteinu), omega-3 mastn\u00e9 kyseliny (EPA, DHA), slan\u00e1 v\u016fn\u011b mo\u0159e. Syt\u011b \u010derven\u00e9. Chytaj\u00ed celoro\u010dn\u011b, hlavn\u011b na podzim a v zim\u011b. Kap\u0159i znaj\u00ed krill jako p\u0159irozenou potravu.<\/p>\n\n

Patentkov\u00e9 boilies (bloodworm, larvy pakom\u00e1r\u016f)<\/strong> \u2013 jedny z nejp\u0159irozen\u011bj\u0161\u00edch boilies v\u016fbec. \u010cerven\u00e9 larvy pakom\u00e1r\u016f (Chironomidae) pat\u0159\u00ed k hlavn\u00edm slo\u017ek\u00e1m p\u0159irozen\u00e9 potravy kapra. \u017dij\u00ed v bahn\u011b na dn\u011b. Boilie se skute\u010dn\u00fdmi larvami pakom\u00e1r\u016f, extraktem z patentek a kyselinou m\u00e1selnou vys\u00edl\u00e1 p\u0159esn\u011b ten sign\u00e1l, podle kter\u00e9ho kapr pozn\u00e1 \u201eskute\u010dnou potravu\u201c. Na bahnit\u00fdch vod\u00e1ch s p\u0159irozen\u00fdm v\u00fdskytem patentek je to \u010dasto nej\u00fa\u010dinn\u011bj\u0161\u00ed koncept. \u010cerven\u00e1 barva \u2013 \u010dasto d\u00edky Robin Red \u2013 napodobuje p\u0159irozen\u00e9 zbarven\u00ed larev.<\/p>\n\n

Boilies z mou\u010dky z bource moru\u0161ov\u00e9ho (hmyz\u00ed protein)<\/strong> \u2013 objeven\u00e9 v chovu koi, v kapra\u0159in\u011b se pou\u017e\u00edvaj\u00ed \u010d\u00edm d\u00e1l v\u00edc. Jde o mou\u010dku z namlet\u00fdch kukel bource moru\u0161ov\u00e9ho (Bombyx mori<\/em>) \u2013 100% p\u0159\u00edrodn\u00ed produkt. Nutri\u010dn\u00ed profil: ~50\u201355 % proteinu, ~25\u201330 % tuku, kompletn\u00ed aminokyselinov\u00fd profil. D\u00e1vkov\u00e1n\u00ed do 20 % v mixu. V\u00fdrazn\u00fd vlastn\u00ed pach \u2013 pro \u010dlov\u011bka nic moc, pro kapra p\u0159\u00edm\u00fd sign\u00e1l k \u017eran\u00ed.<\/p>\n\n

J\u00e1trov\u00e9 boilies<\/strong> \u2013 hov\u011bz\u00ed j\u00e1trov\u00e1 mou\u010dka a extrakt z hov\u011bz\u00edch jater. Intenzivn\u00ed, ko\u0159en\u011bn\u00fd pach, vysok\u00e1 rozpustnost ve vod\u011b. Hov\u011bz\u00ed j\u00e1tra jsou mezi j\u00e1try jedni\u010dka. Ve vod\u011b uvol\u0148uj\u00ed betain. Pou\u017eiteln\u00e9 celoro\u010dn\u011b, zn\u00e1m\u00e9 t\u00edm, \u017ee chytaj\u00ed velk\u00e9, star\u00e9 kapry.<\/p>\n\n

Konopn\u00e9 boilies<\/strong> \u2013 konopn\u00e1 mou\u010dka je bohat\u00e1 na omega-3 a omega-6 mastn\u00e9 kyseliny, aminokyseliny, vitaminy a miner\u00e1ln\u00ed l\u00e1tky. Siln\u00fd, o\u0159\u00ed\u0161kov\u00fd vlastn\u00ed pach p\u016fsob\u00ed na kapry jako magnet. Konop\u00ed nav\u00edc obsahuje slizov\u00e9 l\u00e1tky, kter\u00e9 podporuj\u00ed tr\u00e1ven\u00ed \u2013 kap\u0159i, kte\u0159\u00ed konop\u00ed jednou \u017erali, ho aktivn\u011b hledaj\u00ed. D\u00e1vkov\u00e1n\u00ed max. 20 % v mixu kv\u016fli n\u00edzk\u00e9 hustot\u011b.<\/p>\n\n

Ko\u0159en\u011bn\u00e9 boilies<\/strong> \u2013 chilli, \u010desnek, kari, paprika. Pat\u0159\u00ed sem i Robin Red. Ostr\u00e9 \u00fa\u010dinn\u00e9 l\u00e1tky ryby aktivuj\u00ed. Siln\u00e9 hlavn\u011b v p\u0159echodn\u00fdch obdob\u00edch a na za\u010d\u00e1tku podzimu.<\/p>\n\n

Nejd\u016fle\u017eit\u011bj\u0161\u00ed slo\u017eky podrobn\u011b<\/h2>\n\n

Laktalbumin + vaje\u010dn\u00fd albumin \u2013 struktura a rozpustnost<\/strong> jsou architekti boilie. Laktalbumin d\u00e1v\u00e1 boilie pru\u017enou strukturu, do kter\u00e9 pronik\u00e1 voda, ani\u017e by se n\u00e1straha rozpadla. Vaje\u010dn\u00fd albumin p\u0159i va\u0159en\u00ed slo\u017eky spoj\u00ed. Spole\u010dn\u011b vytv\u00e1\u0159ej\u00ed paradox: pevn\u00e9, a p\u0159esto aktivn\u00ed. Voda pronik\u00e1 dovnit\u0159, atraktory ven \u2013 boilie dr\u017e\u00ed tvar, ale pracuje zevnit\u0159.<\/p>\n\n

Olih\u0148ov\u00e1 mou\u010dka (squid)<\/strong> \u2013 95% stravitelnost pepsinem, jeden z nejl\u00e9pe straviteln\u00fdch mo\u0159sk\u00fdch protein\u016f. Bohat\u00e1 na esenci\u00e1ln\u00ed aminokyseliny: lysin, leucin, arginin, methionin, kyselinu glutamovou. Vysok\u00fd pod\u00edl peptid\u016f v\u00fdborn\u011b rozpustn\u00fdch ve vod\u011b. Z\u0159eteln\u011b zn\u00e1t u\u017e od 5\u20138 % v mixu, d\u00e1vkovat lze a\u017e 15 %. Kombinace olihe\u0148 + aroma Scopex dala vzniknout Nash Scopex Squid \u2013 jednomu z nejzn\u00e1m\u011bj\u0161\u00edch boilies v historii.<\/p>\n\n

Hov\u011bz\u00ed j\u00e1trov\u00e1 mou\u010dka + j\u00e1trov\u00fd extrakt<\/strong> \u2013 hov\u011bz\u00ed j\u00e1tra uvol\u0148uj\u00ed betain (N-trimethylglycin) p\u0159\u00edmo ve vod\u011b. Vysok\u00e1 rozpustnost ve vod\u011b je hlavn\u00ed v\u00fdhodou hov\u011bz\u00ed j\u00e1trov\u00e9 mou\u010dky oproti jin\u00fdm druh\u016fm jater. D\u00e1vkov\u00e1n\u00ed 5\u201310 % v mixu jako mou\u010dka, 20\u201340 g\/kg jako tekut\u00fd extrakt.<\/p>\n\n

Krill Esterblend<\/strong> \u2013 omega-3 mastn\u00e9 kyseliny v\u00e1zan\u00e9 na fosfolipidy: ve vod\u011b se rozpou\u0161t\u011bj\u00ed a\u017e 10\u00d7 rychleji ne\u017e triglyceridy. Obsahuje DMPT (dimethyl-\u03b2-propiothetin) \u2013 mo\u0159skou slou\u010deninu obsahuj\u00edc\u00ed s\u00edru, kter\u00e1 plat\u00ed za siln\u00fd spou\u0161t\u011b\u010d p\u0159\u00edjmu potravy u ryb.<\/p>\n\n

GLM (Green Lipped Mussel \/ sl\u00e1vka zelenoret\u00e1)<\/strong> \u2013 mo\u0159sk\u00fd proteinov\u00fd sign\u00e1l, kter\u00fd kapr pozn\u00e1 jako skute\u010dnou potravu. Obsahuje kompletn\u00ed aminokyselinov\u00fd profil a p\u0159\u00edrodn\u00ed betain. D\u00e1vkov\u00e1n\u00ed 2\u20135 % z \u010dist\u00e9ho extraktu z masa sl\u00e1vek bez pod\u00edlu sko\u0159\u00e1pek.<\/p>\n\n

Belachan (fermentovan\u00e9 krevety)<\/strong> \u2013 jihov\u00fdchodoasijsk\u00e1 krevetov\u00e1 pasta. Fermentac\u00ed vznikaj\u00ed voln\u00e9 aminokyseliny, peptidy a p\u0159\u00edrodn\u00ed kyselina m\u00e1seln\u00e1 (N-Butyric Acid). Ve vod\u011b rozpustn\u00e9 slou\u010deniny okam\u017eit\u011b difunduj\u00ed do vody. Jako blok (75 g\/kg such\u00e9 sm\u011bsi), liquid nebo pr\u00e1\u0161ek.<\/p>\n\n

Fermentovan\u00e9 obiloviny<\/strong> \u2013 enzymatick\u00fdm \u0161t\u011bpen\u00edm se molekuly \u0161krobu p\u0159em\u011bn\u00ed na gluk\u00f3zu, malt\u00f3zu a kr\u00e1tko\u0159et\u011bzcov\u00e9 sacharidy. Ty jsou rozpustn\u00e9 ve vod\u011b \u2014 na rozd\u00edl od nefermentovan\u00e9 mouky, kter\u00e1 \u017e\u00e1dnou atraktivitu nem\u00e1. Sou\u010dasn\u011b vznikaj\u00ed organick\u00e9 kyseliny (kyselina m\u00e1seln\u00e1!), alkoholy a dal\u0161\u00ed atraktivn\u00ed slou\u010deniny. Obzvl\u00e1\u0161\u0165 \u00fa\u010dinn\u00e9 p\u0159i n\u00edzk\u00e9 teplot\u011b vody.<\/p>\n\n

Konopn\u00e1 mou\u010dka a mou\u010dka z d\u00fd\u0148ov\u00fdch sem\u00ednek<\/strong> \u2013 ob\u011b vznikaj\u00ed jako v\u00fdlisek p\u0159i lisov\u00e1n\u00ed oleje a ve srovn\u00e1n\u00ed s p\u0159\u00edslu\u0161n\u00fdmi oleji jsou v\u00fdrazn\u011b levn\u011bj\u0161\u00ed \u2014 s t\u00e9m\u011b\u0159 shodn\u00fdm profilem slo\u017eek. Konopn\u00e1 mou\u010dka obsahuje ~30\u201335 % proteinu, optim\u00e1ln\u00ed pom\u011br omega-3\/omega-6 (cca 3:1), slizov\u00e9 l\u00e1tky podporuj\u00edc\u00ed tr\u00e1ven\u00ed a typick\u00fd o\u0159\u00ed\u0161kov\u011b zemit\u00fd vlastn\u00ed pach, kter\u00fd kapry l\u00e1k\u00e1. Mou\u010dka z d\u00fd\u0148ov\u00fdch sem\u00ednek dod\u00e1 ~35\u201340 % proteinu, ~25 % zbytkov\u00e9ho tuku (z toho ~55 % kyselina linolov\u00e1\/omega-6), v\u00fdraznou o\u0159\u00ed\u0161kovou v\u016fni a charakteristickou tmav\u011b zelenou a\u017e hn\u011bdou barvu d\u00edky obsa\u017een\u00e9mu chlorofylu. Ob\u011b lze zapracovat p\u0159\u00edmo do boilie mixu \u2014 mou\u010dku z d\u00fd\u0148ov\u00fdch sem\u00ednek do 15 %, konopnou mou\u010dku do 20 %. Stejn\u011b jako u olej\u016f plat\u00ed: p\u0159i teplot\u011b vody pod 10 \u00b0C se tuky \u0161\u00ed\u0159\u00ed pomalu \u2014 tyto mou\u010dky pak d\u00e1vkuj st\u0159\u00eddm\u011b nebo je dopl\u0148 hydrolyz\u00e1ty.<\/p>\n\n

CSL (Corn Steep Liquor \/ kuku\u0159i\u010dn\u00fd v\u00fdluh)<\/strong> \u2013 vedlej\u0161\u00ed produkt v\u00fdroby kuku\u0159i\u010dn\u00e9ho \u0161krobu. Nasl\u00e1dle fermentovan\u00fd, bohat\u00fd na voln\u00e9 aminokyseliny a sacharidy. Okam\u017eit\u011b vytvo\u0159\u00ed \u0161irok\u00fd oblak atraktor\u016f. Dodnes jeden z nejlevn\u011bj\u0161\u00edch a nej\u00fa\u010dinn\u011bj\u0161\u00edch atraktor\u016f do krmen\u00ed.<\/p>\n\n

NHDC (Neohesperidin Dihydrochalcone)<\/strong> \u2013 extr\u00e9mn\u00ed sladidlo, podle koncentrace cca 250\u20131 800\u00d7 slad\u0161\u00ed ne\u017e cukr. Z\u0159eteln\u011b zn\u00e1t u\u017e p\u0159i 0,01 % v mixu.<\/p>\n\n

DMPT<\/strong> \u2013 mo\u0159sk\u00e1 slou\u010denina obsahuj\u00edc\u00ed s\u00edru z v\u00fdzkumu akvakultury. Ve vod\u011b se rozpou\u0161t\u00ed extr\u00e9mn\u011b rychle. Japon\u0161t\u00ed v\u011bdci ji ozna\u010dili za siln\u011bj\u0161\u00ed atraktor ne\u017e n\u011bkter\u00e9 aminokyseliny.<\/p>\n\n

Niger (ramtilka habe\u0161sk\u00e1)<\/strong> \u2013 \u010dern\u00e9 olejnat\u00e9 semeno z Guizotia abyssinica<\/em>. Hlavn\u00ed funkce: struktura<\/strong>. Sem\u00ednka v boilie vytv\u00e1\u0159ej\u00ed dutiny a kan\u00e1lky pro rychlej\u0161\u00ed uvol\u0148ov\u00e1n\u00ed atraktor\u016f. Obsah tuku ~40 %, kyselina linolov\u00e1 (omega-6). T\u0159et\u00ed efekt: k\u0159upavost p\u0159i drcen\u00ed. D\u00e1vkov\u00e1n\u00ed max. 5 % v boilie mixu.<\/p>\n\n

Ml\u00e9\u010dn\u00e1 krmn\u00e1 sm\u011bs pro telata \u2013 tajn\u00e1 slo\u017eka boilies, kterou znal u\u017e Arlinghaus<\/h2>\n\n

Ml\u00e9\u010dn\u00e1 krmn\u00e1 sm\u011bs pro telata (n\u00e1hra\u017eka ml\u00e9ka pro telata) je jednou z nejm\u00e9n\u011b zn\u00e1m\u00fdch a z\u00e1rove\u0148 nej\u00fa\u010dinn\u011bj\u0161\u00edch slo\u017eek boilies \u2014 a nen\u00ed to n\u00e1hoda: J\u00fcrgen Meyer a Robert Arlinghaus pou\u017e\u00edvali u\u017e v roce 1999 v knize \u201eBoilies Hausgemacht\u201c Vitamealo<\/strong> s v\u00fdslovnou pozn\u00e1mkou \u201etoto je ml\u00e9ko pro telata\u201c<\/em> \u2014 a tak\u00e9 Big C Spray<\/strong> jako \u201esu\u0161en\u00e9 ml\u00e9ko, kter\u00e9 se pou\u017e\u00edv\u00e1 p\u0159i krmen\u00ed hospod\u00e1\u0159sk\u00fdch zv\u00ed\u0159at\u201c<\/em>. To, co dnes se\u017eene\u0161 jako ml\u00e9\u010dnou sm\u011bs pro telata v zem\u011bd\u011blsk\u00fdch pot\u0159eb\u00e1ch, rozpoznali pr\u016fkopn\u00edci v\u011bdeck\u00e9ho lovu na boilies jako kl\u00ed\u010dovou slo\u017eku u\u017e d\u00e1vno.<\/p>\n\n

Co ml\u00e9\u010dn\u00e1 sm\u011bs pro telata obsahuje \u2014 a pro\u010d ji kap\u0159i miluj\u00ed:<\/strong><\/p>\n\n

50 % su\u0161en\u00e9ho odst\u0159ed\u011bn\u00e9ho ml\u00e9ka<\/strong> \u2014 80 % kasein, 20 % laktalbumin\/syrov\u00e1tkov\u00fd protein. Kasein kapr d\u00edky chemoreceptor\u016fm v tlam\u011b okam\u017eit\u011b rozpozn\u00e1 jako hodnotn\u00fd potravn\u00ed protein. Laktalbumin m\u00e1 ze v\u0161ech zdroj\u016f proteinu nejvy\u0161\u0161\u00ed stravitelnost.<\/p>\n\n

Lakt\u00f3za a gluk\u00f3za<\/strong> \u2014 ml\u00e9\u010dn\u00fd cukr a rychle dostupn\u00e1 energie. Okam\u017eit\u00fd nasl\u00e1dl\u00fd oblak atraktor\u016f bez syntetick\u00e9ho sladidla. P\u0159irozen\u011b sladk\u00e1 chu\u0165, kterou kap\u0159i z rybn\u00edk\u00e1\u0159stv\u00ed znaj\u00ed.<\/p>\n\n

Esenci\u00e1ln\u00ed aminokyseliny<\/strong> \u2014 lysin, methionin, threonin, tryptofan, valin. P\u0159esn\u011b ty limituj\u00edc\u00ed aminokyseliny, kter\u00e9 kapr mus\u00ed nutn\u011b p\u0159ij\u00edmat potravou.<\/p>\n\n

Betain<\/strong> \u2014 v mnoha sm\u011bs\u00edch pro telata p\u0159id\u00e1van\u00fd jako stimul\u00e1tor r\u016fstu. Stejn\u00e1 \u00fa\u010dinn\u00e1 l\u00e1tka, kter\u00e1 v kapra\u0159in\u011b plat\u00ed za tajnou z\u00e1zra\u010dnou zbra\u0148 \u2014 ve sm\u011bsi pro telata pr\u016fmyslov\u011b standardizovan\u00e1 a levn\u011b dostupn\u00e1.<\/p>\n\n

Lecitin<\/strong> \u2014 p\u0159\u00edrodn\u00ed emulg\u00e1tor, probl\u00e9m olej\/voda v boilie mixu vy\u0159e\u0161\u00ed automaticky. Kompletn\u011b obsahuje vitaminy B \u2014 p\u0159esn\u011b jako extrakt z pivovarsk\u00fdch kvasnic.<\/p>\n\n

Praktick\u00e1 v\u00fdhoda:<\/strong> 25kg pytel ml\u00e9\u010dn\u00e9 sm\u011bsi pro telata stoj\u00ed v zem\u011bd\u011blstv\u00ed zlomek ceny kvalitn\u00edch mou\u010dek na boilies a obsahuje \u0159adu stejn\u00fdch \u00fa\u010dinn\u00fdch l\u00e1tek. Se\u017eene\u0161 ji v zem\u011bd\u011blsk\u00fdch dru\u017estvech, v prodejn\u00e1ch Lagerhaus a Raiffeisen. D\u00e1vkov\u00e1n\u00ed v mixu: 10\u201320 % jako \u010d\u00e1ste\u010dn\u00e1 n\u00e1hrada kaseinu nebo laktalbuminu. Pro zimu a jaro jedna z nejlevn\u011bj\u0161\u00edch a nej\u00fa\u010dinn\u011bj\u0161\u00edch slo\u017eek boilies v\u016fbec.<\/p>\n\n

Lehce straviteln\u00e9 vs. t\u011b\u017eko straviteln\u00e9 \u2013 se\u017erat, str\u00e1vit, vr\u00e1tit se<\/h2>\n\n

To je z\u00e1kladn\u00ed princip jedn\u00e9 z nejd\u016fle\u017eit\u011bj\u0161\u00edch kapra\u0159sk\u00fdch strategi\u00ed: lehce straviteln\u00e9 boilie opust\u00ed tr\u00e1vic\u00ed trakt kapra rychle. Ryba je zase hladov\u00e1 a vrac\u00ed se na krmn\u00e9 m\u00edsto. T\u011b\u017eko straviteln\u00e9 ryb\u00ed boilie sice zasyt\u00ed v\u00edc \u2013 ale kapr se vrac\u00ed m\u00e9n\u011b \u010dasto.<\/p>\n

\n
\n
\n
\n
\"Kapra\u0159
Stravitelnost sv\u00fdch n\u00e1strah si m\u016f\u017ee\u0161 \u00fapln\u011b jednodu\u0161e ov\u011b\u0159it p\u0159\u00edmo na chycen\u00e9m kaprovi \u2014 poctiv\u011bji ne\u017e jakoukoli laboratorn\u00ed anal\u00fdzou. Zdroj fotografi\u00ed: @Hub Genders<\/figcaption><\/figure>\n<\/div>\n<\/div><\/div>\n\n
\n
\n
\"Str\u00e1ven\u00e9
Kompletn\u011b str\u00e1ven\u00e9 \u2014 tohle boilie opravdu pracovalo. Se\u017erat \u2013 str\u00e1vit \u2013 vr\u00e1tit se funguje jen se straviteln\u00fdmi slo\u017ekami.<\/figcaption><\/figure>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n

Lehce straviteln\u00e9:<\/strong> ml\u00e9\u010dn\u00e9 proteiny (kasein, laktalbumin, kasein\u00e1t sodn\u00fd), ml\u00e9\u010dn\u00e1 krmn\u00e1 sm\u011bs pro telata, hydrolyzovan\u00fd ryb\u00ed protein, sacharidov\u00e9 boilies (krupice, m\u011bkk\u00e1 p\u0161enice, kuku\u0159ice), betain.<\/p>\n\n

H\u016f\u0159e straviteln\u00e9:<\/strong> HT ryb\u00ed mou\u010dka, ve velk\u00e9m mno\u017estv\u00ed i LT ryb\u00ed mou\u010dka, s\u00f3jov\u00fd protein, nestraviteln\u00e1 vl\u00e1knina, t\u011b\u017eko rozpustn\u00e9 syntetick\u00e9 proteiny.<\/p>\n\n

Z\u00e1kladn\u00ed pravidlo:<\/strong> V zim\u011b a na ja\u0159e \u2192 lehce straviteln\u00e9 ml\u00e9\u010dn\u00e9 proteiny + sacharidy. Na podzim \u2192 ryb\u00ed boilies bohat\u00e9 na protein pro dlouhodob\u00e9 zakrmov\u00e1n\u00ed krmn\u00e9ho m\u00edsta. Ve vrcholn\u00e9m l\u00e9t\u011b d\u00e1vky HNV boilies v\u00fdrazn\u011b sni\u017e (kysl\u00edk, amoniak).<\/p>\n\n

Vaje\u010dn\u00fd albumin a laktalbumin pln\u00ed dvoj\u00ed funkci: poj\u00ed boilie a d\u00e1vaj\u00ed mu strukturu \u2013 ale z\u00e1rove\u0148 pou\u0161t\u011bj\u00ed dovnit\u0159 vodu, ani\u017e by se n\u00e1straha rozpadla. Pr\u00e1v\u011b tato rovnov\u00e1ha odli\u0161uje dobr\u00e9 boilie od \u0161patn\u00e9ho.<\/p>\n\n

Co kap\u0159i vid\u00ed \u2013 barva, UV sv\u011btlo a smysly<\/h2>\n\n

Kap\u0159i jsou tetrachromati<\/strong> \u2013 maj\u00ed v oku \u010dty\u0159i typy \u010d\u00edpk\u016f (\u010dlov\u011bk t\u0159i). Vid\u00ed UV sv\u011btlo. UV aktivn\u00ed pop-upy pod vodou kaprovi sv\u00edt\u00ed v rozm\u011bru, kter\u00fd my nevn\u00edm\u00e1me.<\/p>\n\n

4 typy \u010d\u00edpk\u016f u kapra:<\/strong> UV (~360 nm), modr\u00e1 (~450 nm), zelen\u00e1 (~530 nm), \u010derven\u00e1 (~620 nm). Karl von Frisch prok\u00e1zal u\u017e v roce 1913, \u017ee kaprovit\u00e9 ryby maj\u00ed vysoce vyvinut\u00e9 barevn\u00e9 vid\u011bn\u00ed. Whitmore & Bowmaker (1989) dolo\u017eili UV \u010d\u00edpky u kapra mikrospektrofotometri\u00ed. Neumeyer (1992) potvrdil tetrachromatick\u00e9 barevn\u00e9 vid\u011bn\u00ed pokusy s chov\u00e1n\u00edm ryb.<\/p>\n

\n\n
\"Z\u00e1\u0159iv\u00fd
Z\u00e1\u0159iv\u00e9 pop-upy s UV aktivn\u00ed barvou vys\u00edlaj\u00ed siln\u00fd vizu\u00e1ln\u00ed podn\u011bt a mohou p\u0159in\u00e9st v\u00fdhodu hlavn\u011b p\u0159i slab\u00e9m sv\u011btle nebo vysok\u00e9m ryb\u00e1\u0159sk\u00e9m tlaku. Zdroj fotografie: @Baitservice Straubing<\/figcaption><\/figure>\n\n<\/div>\n

Barvy pod vodou s hloubkou ztr\u00e1cej\u00ed sv\u00edtivost: nejd\u0159\u00edv \u010derven\u00e1 (od 3\u20135 m), pak oran\u017eov\u00e1, \u017elut\u00e1. Modr\u00e1 a zelen\u00e1 pronikaj\u00ed nejhloub\u011bji.<\/p>\n\n

Vn\u00edm\u00e1n\u00ed barev podle hloubky vody<\/h3>\n\n
\n \n
\n Hloubka<\/span>Viditeln\u00e9 barvy<\/span>Doporu\u010den\u00fd pop-up<\/span>\n <\/div>\n\n \n
\n
\n
<\/div>\n
0\u20132 m<\/span>M\u011blk\u00e1 voda<\/span><\/div>\n <\/div>\n
\n <\/span>UV<\/span><\/span>\n <\/span>Modr\u00e1<\/span><\/span>\n <\/span>Zelen\u00e1<\/span><\/span>\n <\/span>\u017dlut\u00e1<\/span><\/span>\n <\/span>Oran\u017eov\u00e1<\/span><\/span>\n <\/span>\u010cerven\u00e1<\/span><\/span>\n <\/div>\n V\u0161echny barvy \u2014 p\u0159i ryb\u00e1\u0159sk\u00e9m tlaku p\u0159ejdi na p\u0159\u00edrodn\u00ed odst\u00edny<\/span>\n <\/div>\n\n \n
\n
\n
<\/div>\n
2\u20136 m<\/span>St\u0159edn\u00ed hloubka<\/span><\/div>\n <\/div>\n
\n <\/span>Modr\u00e1 \u2713<\/span><\/span>\n <\/span>Zelen\u00e1 \u2713<\/span><\/span>\n <\/span>\u010cerven\u00e1 \u2717<\/span><\/span>\n <\/span>Oran\u017eov\u00e1 \u2717<\/span><\/span>\n <\/div>\n
\n UV \u017elut\u00e1<\/span>\n R\u016f\u017eov\u00e1 UV<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n
<\/div>\n
6 m+<\/span>Hlubok\u00e1 voda<\/span><\/div>\n <\/div>\n
\n <\/span>Modr\u00e1 \u2713<\/span><\/span>\n <\/span>\u0160ed\u00e1 \u2713<\/span><\/span>\n <\/span>\u010cerven\u00e1 \u2717<\/span><\/span>\n <\/span>\u017dlut\u00e1 \u2717<\/span><\/span>\n <\/div>\n
\n UV aktivn\u00ed<\/span>\n
\u010cerven\u00e1\/oran\u017eov\u00e1 neviditeln\u00e9<\/div>\n <\/div>\n <\/div>\n<\/div>\n\n

Siln\u011b zelen\u00e1 voda pln\u00e1 \u0159as (zelen\u00fd n\u00e1dech):<\/strong> Zelenav\u00e1 voda nejl\u00e9pe propou\u0161t\u00ed \u017elutozelen\u00e9 sv\u011btlo \u2192 \u017elut\u00e1 UV aktivn\u00ed z\u016fst\u00e1v\u00e1 viditeln\u00e1 nejd\u00e9le.<\/p>\n\n

\u010cist\u00e1 voda:<\/strong> UV pronik\u00e1 hloub\u011bji ne\u017e \u010derven\u00e9\/\u017elut\u00e9 sv\u011btlo \u2014 UV aktivn\u00ed barvy jsou velmi \u00fa\u010dinn\u00e9.<\/p>\n\n

Kaln\u00e1 voda:<\/strong> Rozpt\u00fdlen\u00e9 \u010d\u00e1stice a \u0159asy pohlcuj\u00ed UV velmi rychle \u2014 UV aktivn\u00ed barvy ztr\u00e1cej\u00ed v\u00fdhodu. Vysok\u00fd kontrast (\u017elut\u00e1\/oran\u017eov\u00e1 na tmav\u00e9m dn\u011b) je d\u016fle\u017eit\u011bj\u0161\u00ed ne\u017e UV.<\/p>\n\n

Barevn\u00e1 strategie v praxi<\/h3>\n\n
\n \n
\n Situace & zd\u016fvodn\u011bn\u00ed<\/span>Barva<\/span>\n <\/div>\n\n \n
\n
\n \u010cist\u00e1 voda, hlubok\u00e1<\/span>\n
UV pronik\u00e1 hluboko \u2014 maxim\u00e1ln\u00ed dosah<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n UV aktivn\u00ed<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Zelen\u011b zakalen\u00e1 voda<\/span>\n
Vedle zelen\u00e9ho n\u00e1dechu = nejlep\u0161\u00ed kontrast<\/div>\n <\/div>\n
\n <\/span>\n \u017dlut\u00e1 UV<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Hn\u011bd\u011b zakalen\u00e1 voda<\/span>\n
Pronikaj\u00ed huminov\u00e9 kyseliny<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n Oran\u017eov\u00e1\/\u010derven\u00e1<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Siln\u011b loven\u00e1 voda<\/span>\n
UV n\u00e1strah\u00e1m se kap\u0159i nau\u010dili vyh\u00fdbat<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n Vybledl\u00e9 (washed-out)<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Hlubok\u00e1 voda 5 m+<\/span>\n
\u010cerven\u00e1\/oran\u017eov\u00e1 u\u017e neviditeln\u00e9<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n UV aktivn\u00ed<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n M\u011blk\u00e1 voda, slune\u010dno<\/span>\n
Kap\u0159i vid\u00ed ost\u0159e \u2014 vy\u0161\u0161\u00ed ned\u016fv\u011bra<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n P\u0159\u00edrodn\u00ed<\/span>\n <\/div>\n <\/div>\n<\/div>\n\n

Podle sez\u00f3ny:<\/strong> Na ja\u0159e a\u017e do \u010dervna chyt\u00e1 v\u00fdborn\u011b \u017elut\u00e1 a oran\u017eov\u00e1 \u2013 kap\u0159i je\u0161t\u011b nejsou moc opatrn\u00ed. V l\u00e9t\u011b k\u0159iklav\u00e9 pop-upy v z\u00e1\u0159iv\u00fdch barv\u00e1ch. Na podzim p\u0159\u00edrodn\u00ed hn\u011bdo\u010derven\u00e9 odst\u00edny.<\/p>\n\n

Optim\u00e1ln\u00ed prezentace n\u00e1strahy podle hloubky a z\u00e1kalu<\/h3>\n\n
Hloubka\/z\u00e1kal<\/th>Dominantn\u00ed smysl<\/th>Strategie<\/th><\/tr><\/thead>
0\u20131 m, \u010dist\u00e1 voda<\/td>Dominuje zrak<\/td>N\u00e1padn\u00e9 barvy, snowman, minim\u00e1ln\u00ed vyru\u0161en\u00ed<\/td><\/tr>
1\u20132 m, m\u00edrn\u011b kaln\u00e1<\/td>Zrak + hmat<\/td>Kontrast + obalen\u00ed (m\u011bkk\u00fd povrch, tvrd\u00e9 j\u00e1dro)<\/td><\/tr>
2\u20133 m, kaln\u00e1<\/td>\u010cich + hmat (tvar)<\/td>Siln\u00fd oblak atraktor\u016f, hranat\u00e9 tvary (dumbell)<\/td><\/tr>
3 m+, velmi kaln\u00e1<\/td>Intenzivn\u00ed pach + vizu\u00e1ln\u00ed kontrast<\/td>Extr\u00e9mn\u00ed pach + \u017elut\u00e1\/oran\u017eov\u00e1 pro zrak<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

Dal\u0161\u00ed smysly kapra<\/h3>\n\n

Vn\u00edm\u00e1n\u00ed teploty<\/strong> \u2014 kap\u0159i vn\u00edmaj\u00ed rozd\u00edly teploty ve vod\u011b a aktivn\u011b vyhled\u00e1vaj\u00ed teplej\u0161\u00ed nebo chladn\u011bj\u0161\u00ed m\u00edsta. P\u0159\u00edtoky, m\u011blk\u00e9 p\u0159\u00edb\u0159e\u017en\u00ed z\u00f3ny a n\u00e1v\u011btrn\u00e1 m\u00edsta jsou proto na ja\u0159e \u010dasto zaj\u00edmav\u00e9 jako prvn\u00ed. Tot\u00e9\u017e plat\u00ed pro podvodn\u00ed proudy nebo prameny v n\u00e1dr\u017ei. P\u0159i nedostatku kysl\u00edku nebo p\u0159\u00edli\u0161 vysok\u00e9 teplot\u011b vody ryby takov\u00e1 m\u00edsta c\u00edlen\u011b vyhled\u00e1vaj\u00ed, proto\u017ee tam b\u00fdvaj\u00ed p\u0159\u00edjemn\u011bj\u0161\u00ed podm\u00ednky.<\/p>\n\n

Vibrace a sluch<\/strong> \u2014 kap\u0159i vn\u00edmaj\u00ed tlakov\u00e9 vlny a vibrace postrann\u00ed \u010d\u00e1rou. Dopad krmen\u00ed, mont\u00e1\u017ee dopadaj\u00edc\u00ed na dno nebo pohyb jin\u00fdch ryb \u2014 to v\u0161echno jsou sign\u00e1ly, kter\u00e9 kap\u0159i zachyt\u00ed a vyhodnot\u00ed. Kombinace v\u0161ech smysl\u016f je p\u0159itom v\u017edy siln\u011bj\u0161\u00ed ne\u017e jedin\u00fd podn\u011bt.<\/p>\n\n

Boilies podle ro\u010dn\u00edch obdob\u00ed \u2013 spr\u00e1vn\u00e1 strategie<\/h2>\n\n

Jaro (teplota vody 8\u201316 \u00b0C)<\/h3>\n\n

M\u00e1lo krmn\u00fdch boilies (pod 10 \u00b0C sta\u010d\u00ed hrst). Mal\u00e9 boilies 12\u201320 mm (pod 10 \u00b0C sp\u00ed\u0161 12\u201316 mm). Jemn\u00e1 aromata: lehce ovocn\u00e1, Scopex, konop\u00ed. Pod 10 \u00b0C \u017e\u00e1dn\u00e9 aroma na olejov\u00e9 b\u00e1zi \u2013 olej se ve studen\u00e9 vod\u011b t\u00e9m\u011b\u0159 ne\u0161\u00ed\u0159\u00ed. Ml\u00e9\u010dn\u00e9 boilies maj\u00ed p\u0159ednost p\u0159ed t\u011b\u017ekou ryb\u00ed mou\u010dkou.<\/p>\n\n

L\u00e9to (teplota vody 16\u201328 \u00b0C)<\/h3>\n\n

Mo\u017en\u00e1 velk\u00e1 mno\u017estv\u00ed. Velk\u00e9 velikosti 20\u201325 mm proti b\u00edl\u00e9 ryb\u011b. Ovocn\u00e1 sladk\u00e1 aromata: ananas, mango. Pop-upy v z\u00e1\u0159iv\u00fdch barv\u00e1ch (neonov\u011b \u017elut\u00e1, neonov\u011b r\u016f\u017eov\u00e1). Olejov\u00e9 boostery ide\u00e1ln\u00ed. Tvrd\u00e9 boilies proti po\u0161kozen\u00ed raky.<\/p>\n\n

Podzim (teplota vody kles\u00e1 z 20 na 8 \u00b0C) \u2013 nej\u00falovkov\u011bj\u0161\u00ed ro\u010dn\u00ed obdob\u00ed<\/h3>\n\n

Ryb\u00ed druhy bohat\u00e9 na protein: ryb\u00ed mou\u010dka, krill, sardinka, belachan. 16\u201320 mm. Intenzivn\u00ed zakrmov\u00e1n\u00ed n\u011bkolik dn\u00ed. Kap\u0159i t\u00e1hnou do hlub\u0161\u00edch m\u00edst. P\u0159\u00edrodn\u00ed hn\u011bdo\u010derven\u00e9 odst\u00edny, Robin Red.<\/p>\n\n

Zima (teplota vody pod 8 \u00b0C)<\/h3>\n\n

M\u00e1lo nebo v\u016fbec nezakrmovat. Mal\u00e9 (12\u201316 mm), m\u011bkk\u00e9, rozpustn\u00e9 ve vod\u011b. \u017d\u00e1dn\u00e9 aroma na olejov\u00e9 b\u00e1zi. Betain, aminokyseliny, soli. Sv\u011btl\u00e9 n\u00e1padn\u00e9 barvy (b\u00edl\u00e1, \u017elut\u00e1, r\u016f\u017eov\u00e1). Single n\u00e1straha m\u00edsto koberce krmen\u00ed.<\/p>\n\n

Velikosti boilies \u2013 co na co<\/h2>\n\n