Gizzard

The gizzard is a muscular organ of the poultry digestive tract, used as a source of protein and palatability in some foods, treats and home rations. By its muscular nature it is usually grouped with muscle meats rather than with rich glandular offal such as [liver](/glossary/liver), which means it does not carry the same dosing limits. The gizzard supplies good-quality protein, iron, zinc and B-group vitamins, with a generally low fat content that gives it moderate energy density (USDA FoodData Central). It is also a source of connective tissue, which can interest formulas seeking natural collagen, though that is not a demonstrated health claim. In a [home-cooked diet](/glossary/home-cooked-diet) or raw ration, the gizzard usefully complements muscle meat such as [heart](/glossary/heart) and adds variety to the protein sources, while its firm texture suits dehydrated chew treats. On a food label, the word gizzard signals an identifiable muscular raw material, more precise than the generic term poultry by-products (NRC, 2006). The marker: the gizzard is a lean, affordable protein, useful for varying sources and adding connective tissue, to be included within an otherwise balanced ration. It is one of several specific cuts that bring more transparency than catch-all terms, a theme running through the [Petipedia glossary](/glossary).

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