Taste or gustation is the sense evolving from the chemo-sensory system present in the oral
cavity of avian species, which evolved to evaluate the nutritional value of foods by detecting …

Taste has evolved largely as a mechanism to identify nutritious foods and is important for
detecting nutritionally relevant carbohydrates, amino acids, lipids, salts and toxic …

Incubating new ideas about avian reproduction/SJ Reynolds & DC Deeming--The fossil
record and evolution of avian egg nesting and incubation/DC Deeming--Nest construction …

Characterising the extent and sources of intraspecific variation and their ecological
consequences is a central challenge in the study of eco‐evolutionary dynamics. Ecological …

The avian eggshell is a bio-ceramic structure that protects the embryo. It is composed almost
entirely of calcium carbonate and a small amount of organic material. An optimal amount of …

Food supplementation studies of breeding birds have traditionally concentrated on energetic
constraints on breeding performance. It is only recently that the nutritional quality of the …

Medullary bone (MB) is a special endosteal tissue forming in the bones of female birds
during egg laying to serve as a labile calcium reservoir for building the hard eggshell …

The anatomical structure and function of beaks, bills and tongue together with the
mechanics of deglutition in birds have contributed to the development of a taste system …

Calcium is an essential nutrient for avian reproduction. Calcium‐rich foods are consumed by
breeding birds for production of eggshells and for provisioning chicks that are mineralizing …

Medullary bone (MB) is a sex-specific tissue produced by female birds during the laying
cycle, and it is hypothesized to have arisen within Avemetatarsalia, possibly outside Avialae …