THE pink flamingoslike many other bird species, have a unique way of feeding their young during the first months of life. Contrary to what you might expect, they do not offer solid food to their chick, but a special substance produced in their body, called “goiter milk”.
This secretion, color that varies from pink to redis rich in nutrients essential for the growth of the little one, such as fats, proteins, minerals, carotenoids, antioxidants and antibodies. The feeding process is particularly interesting.
When the chick is hungry, it approaches the beak of one of the parents, which stimulates milk production through a sort of peck. The nutrient comes regurgitated by the parents and administered directly to the childor, who ingests it.
This feeding behavior by flamingos is crucial, as the hatchlings are unable to feed on solid food as long as in their beak, a process that takes about two months.
Why is it red?
During this period, the flamingo babies grow thanks to the milk they receive from their parents, which not only nourishes them, but It also contributes to their immune systemstrengthening it with antibodies from the parents.
An interesting curiosity is that the red color of the collected milk is due to presence of carotenoidsthe natural pigments that are responsible for the characteristic coloring pink of adult flamingos. During the reproductive season, the parents, consuming a large part of the carotenoids to nourish the young, they see their plumage fadebut they will regain it once the little ones are able to feed themselves independently.
Another fascinating aspect is that, unlike many other species, flamingos do not have large broods, but generally they raise only one chick at a time. This facilitates the care and feeding of the little one, avoiding competition between siblings.
Parents are very attentive and make sure that their little one gets enough food. When the chick gets bigger and starts to be able to look for its own food, the feeding process change gradually, mixing milk with small solid foods.
