gizzard

American  

[giz-erd] / ˈgɪz ərd /

noun

Zoology.

1. Also called ventriculus.  a thick-walled, muscular pouch in the lower stomach of many birds and reptiles that grinds food, often with the aid of ingested stones or grit.

2. Also called gastric mill.  a similar structure in the foregut of arthropods and several other invertebrates, often lined with chitin and small teeth.

3. the innards or viscera collectively, especially the intestine and stomach.

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gizzard British  

/ ˈɡɪzəd /

noun

1. the thick-walled part of a bird's stomach, in which hard food is broken up by muscular action and contact with grit and small stones

2. a similar structure in many invertebrates

3. informal  the stomach and entrails generally

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gizzard Scientific  

/ gĭz′ərd /

1. A muscular pouch behind the stomach in birds. It has a thick lining and often contains swallowed sand or grit, which helps in the mechanical breakdown of food.

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Etymology

Origin of gizzard

1325–75; Middle English giser < Old French giser, gezier ( French gésier ) < Vulgar Latin *gigerium; compare Latin gigeria, gizeria giblets, perhaps ultimately < Iranian; compare Persian jigar liver

Example Sentences

A pathology examination found an air-gun pellet in his gizzard and high concentrations of lead in his liver and bone.

From Los Angeles Times

Moses also took after his mother and his aunt with his love of cooking, she said; his specialty was fried chicken gizzards.

From Los Angeles Times

Like its fellow enantiornithines, and unlike modern birds, it does not appear to have a digestive organ called a gizzard, or gastric mill, that helped it crush up its food.

From Science Daily

But it was Meat Rats — and several instances of selling misbranded chicken gizzards, pork spareribs and other meat — that put an end to Ya Feng, which ceased operations at the end of 2022.

From Seattle Times

Many species of birds purposefully consume small stones and grit, which collect in their gizzards – the second part of their stomachs – and help the birds digest their food by pulverizing it.

From Scientific American