Anaerobic gut fungal community in ostriches (<i>Struthio camelus</i>). [PDF]
Vinzelj J +8 more
europepmc +1 more source
Spontaneous Cloacal Prolapse in a Farm Ostrich (Struthio camelus): Case Management and Literature Review. [PDF]
Munif MR.
europepmc +1 more source
The anaerobic gut fungal community in ostriches ( Struthio camelus )
Abstract Anaerobic gut fungi (AGF;Neocallimastigomycota) are essential for plant biomass degradation in herbivores. While extensively studied in mammals, information regarding their occurrence, diversity, and community structure in non-mammalian hosts remains sparse.
Julia Vinzelj +8 more
openaire +2 more sources
A morphometric and stereological study of the chorioallantoic membrane of the developing ostrich (<i>Struthio camelus australis</i>) embryo: a light and transmission electron microscopy investigation. [PDF]
Mthombeni D +3 more
europepmc +1 more source
Prevalence and genotypic identification of Cryptosporidium spp., Giardia duodenalis and Enterocytozoon bieneusi in farmed ostriches (Struthio camelus) by the Yellow River in Zhengzhou city, central China. [PDF]
Dong Q +5 more
europepmc +1 more source
FEM analysis in excellent cushion characteristic of ostrich (Struthio camelus) toe pads. [PDF]
Zhang R +7 more
europepmc +1 more source
The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus). [PDF]
Malak NML.
europepmc +1 more source
Morphogenesis of the ostrich (Struthio camelus) trachea and lung in different embryonic and fetal stages. [PDF]
Raji A +4 more
europepmc +1 more source
Anatomical and Functional Study of the Ostrich (Struthio camelus) Lung through Macroscopic Analysis in Combination with Optical and Electron Microscopy Techniques. [PDF]
Makanya A, Djonov V.
europepmc +1 more source
The first record of ostrich feather louse (Struthiolipeurus struthionis) collected from farmed ostriches (Struthio camelus) in the United Arab Emirates. [PDF]
Perveen N +8 more
europepmc +1 more source

