Everything about Capybara totally explained
Capybara (
Hydrochoerus hydrochaeris, also known as
capibara,
chigüiro and
carpincho in
Spanish, and
capivara in
Portuguese It is related to
agouti,
chinchillas,
coyphillas, and
guinea pigs. Its
common name, derived from
Kapiÿva in the
Guarani language, while its
scientific name,
hydrochaeris, is
Greek for "water hog". Capybaras have slightly
webbed feet, no tail, and 20 teeth. Their back legs are slightly longer than their front legs and their muzzles are blunt with eyes, nostrils, and ears on top of their head. There is also a "lesser capybara",
Hydrochoerus isthmius. and breed when conditions are perfect, which can be once per year (such as in
Brazil) or throughout the year (such as in
Venezuela and
Colombia). The male pursues a female and mounts when the female stops in water. Capybara
gestation is 130–150 days and usually produces a
litter of four capybara babies, but may produce between two and eight in a single litter. Birth is on land and the female will rejoin the group within a few hours of delivering the
newborn capybaras, who will join the group as soon as they're mobile. Within a week the young can eat grass, but will continue to
suckle - from any female in the group - until weaned at about 16 weeks. Youngsters will form a group within the main group.
Habitat
Capybara are semi-aquatic mammals sometimes allowed to roam freely and may live for 12 years in
captivity.
Human interaction
Capybaras are gentle and will usually allow humans to pet and hand-feed them. Capybara skin is tough, and thus in some areas where capybaras are wild, they're hunted for meat and their skin, which is turned into a high-quality leather, Considered a
delicacy, it's often served with rice and
plantains.
During the Christian celebration of
Lent, capybara meat is especially popular as the
Catholic church, in a special dispensation,
classified the animal as a fish in the 16th century.
Further Information
Get more info on 'Capybara'.
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