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Gizzard of a chicken. The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans.
The proventriculus is a standard part of avian anatomy, and is a rod shaped organ, located between the esophagus and the gizzard of most birds. [2] It is generally a glandular part of the stomach that may store and/or commence digestion of food before it progresses to the gizzard. [3]
Bird anatomy, or the physiological structure of birds' bodies, shows many unique adaptations, mostly aiding flight. Birds have a light skeletal system and light but powerful musculature which, along with circulatory and respiratory systems capable of very high metabolic rates and oxygen supply, permit the bird to fly.
Crop (anatomy) 48 languages. ... Gizzard; Gular pouch, in bird anatomy, a flap generally used to store fish and other prey while hunting; Intestines; Proventriculus;
Food, after going through the crop and proventriculus, passes into the gizzard where it can be ground with previously swallowed stones and passed back to the proventriculus, and vice versa. Bird gizzards are lined with a tough layer made of a carbohydrate-protein complex called koilin, that protects the muscles in the gizzard. [237] [238] gleaning
The chicken (Gallus gallus domesticus) is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs ; others are kept as pets [ 1 ] or for cockfighting .
A gastrolith, also called a stomach stone or gizzard stone, is a rock held inside a gastrointestinal tract. Gastroliths in some species are retained in the muscular gizzard and used to grind food in animals lacking suitable grinding teeth. In other species the rocks are ingested and pass through the digestive system and are frequently replaced.
Chicken dishes frequently include the gizzard, heart and liver of the bird, and Goan sausage choris or chouriço contains spicy, tangy pork pickled in vinegar and the local liquor feni before being cased in pig intestines. It is a popular Goan food regularly consumed during the monsoons when fish is scarce.