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A traditional charango made of armadillo, today superseded by wooden charangos, in Museu de la Música de Barcelona. Armadillo shells have traditionally been used to make the back of the charango, an Andean lute instrument. In certain parts of Central and South America, armadillo meat is eaten; it is a popular ingredient in Oaxaca, Mexico.
The nine-banded armadillo is a solitary, mainly nocturnal [4] [5] animal, found in many kinds of habitats, from mature and secondary rainforests to grassland and dry scrub. It is an insectivore, feeding chiefly on ants, termites, and other small invertebrates.
The six-banded armadillo (Euphractus sexcinctus), also known as the yellow armadillo, is an armadillo found in South America. The sole extant member of its genus, it was first described by Swedish zoologist Carl Linnaeus in 1758. The six-banded armadillo is typically between 40 and 50 centimeters (16 and 20 in) in head-and-body length, and ...
Of the several armadillo genera, only Tolypeutes rely heavily on their armor for protection. When threatened by a predator, Tolypeutes species frequently roll up into a ball. Other armadillo species cannot roll up because they have too many plates. This species is endangered due to hunting and deforestation of its native Brazilian habitat. They ...
A video shows a rare sighting of armadillo quadruplets in Texas. Here are 8 fun facts about the species that you probably don't know.
The armadillo girdled lizard feeds mainly on small invertebrates, such as insects and spiders, but sometimes also may take plant material. [ 3 ] [ 6 ] In captivity, it is commonly fed crickets. In the wild, its most common prey items are termites, especially Microhodotermes viator [ 3 ] and Hodotermes mossambicus . [ 6 ]
The animal is almost entirely hairless, with just a few beige colored hairs protruding between the scutes. [ 7 ] Giant armadillos typically weigh around 18.7–32.5 kg (41–72 lb) when fully grown, however a 54 kg (119 lb) specimen has been weighed in the wild and captive specimens have been weighed up to 80 kg (180 lb).
The placement of the marks suggested the animals were butchered for their meat with a deliberate sequence of cuts that focused on dense areas of the armadillo’s flesh, according to the Delgado.