Kangaroo?
Kangaroo is a term used to describe a group of marsupials that are indigenous to Australia and New Guinea. They are identified by their muscular tails, strong back legs, large feet, short fur and long, pointed ears. Kangaroos are the only large animals to use hopping as a means of locomotion. The kangaroo is a national symbol of Australia: its emblem is used on the Australian coat of arms, on some of its currency, as well as by some of Australia's best known organisations, including Qantas.
Anatomy and physiology[edit | edit source]
Kangaroos have large, powerful hind legs, large feet adapted for leaping, a long muscular tail for balance, and a small head. Like most marsupials, female kangaroos have a pouch called a marsupium in which joeys complete postnatal development.
Behavior[edit | edit source]
Kangaroos are the only large animals to use hopping as a means of locomotion. The comfortable hopping speed for a red kangaroo is about 20–25 km/h (12–16 mph), but speeds of up to 70 km/h (43 mph) can be attained over short distances, while it can sustain a speed of 40 km/h (25 mph) for nearly 2 km (1.2 mi).
Diet[edit | edit source]
Kangaroos have chambered stomachs similar to those of cattle and sheep. They ferment their food in their stomachs for digestion. Kangaroos are herbivorous, eating a range of plants and, in some cases, fungi. Most species are grazers, eating grass and other small plants.
Reproduction[edit | edit source]
Female kangaroos have a pouch in which the young kangaroo, or joey, is born very immature and continues to develop after birth, usually for 120–450 days, depending on the species. The joey will usually stay in the pouch for about nine months (180–320 days for the Western Grey) before starting to leave the pouch for small periods of time.
Conservation status[edit | edit source]
Kangaroos are hunted by licensed shooters in accordance with a strict code of practice and are protected by legislation. Kangaroo meat has perceived health benefits for human consumption compared with traditional meats due to the low level of fat on kangaroos.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
