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The Egyptian goose (Alopochen aegyptiaca) is an African member of the Anatidae family including ducks, geese, and swans. Because of their popularity chiefly as an ornamental bird , the species has also been introduced to Europe, the United States and elsewhere outside their natural range.
Egyptian geese [26] [79] Orinoco geese [80] All Chloephaga species, such as the kelp, [81] ruddy-headed, [82] and ashy-headed geese [83] The spur-winged goose diet contains no more than 5% insects, and is usually close to 100% herbivorous [84] The knob-billed and comb ducks are nearly 100% herbivorous [26] [85]
An Egyptian goose Anatidae includes the ducks and most duck-like waterfowl, such as geese and swans . These birds are adapted to an aquatic existence with webbed feet, flattened bills, and feathers that are excellent at shedding water due to an oily coating.
Alopochen is a genus of the bird family Anatidae, part of the subfamily Tadorninae along with the shelducks.It contains one extant species, the Egyptian goose (Alopochen aegyptiaca), and three or four species which became extinct in the last 1,000 years or so.
Articles relating to Geese, birds of any of several waterfowl species in the family Anatidae. This group comprises the genera Anser (grey geese and white geese) and Branta (black geese). Some members of the Tadorninae subfamily (e.g., Egyptian goose, Orinoco goose) are commonly called geese, but are not considered "true geese" taxonomically.
Snow geese have been swarming into the 7,500-acre Missouri refuge in recent weeks, photos shared on the refuge’s Facebook show. Snow geese stop at the refuge as they migrate north for spring.
“The Mediterranean diet emphasizes foods that are high in omega-3s, anthocyanins — a group of antioxidants — and other nutrients to support brain health and improve our cognitive function ...
In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.