How to kill a zebra chicken, save a life

By Steve JandaAssociated PressFor decades, zebra fish were the centerpiece of the zebra family of fishes.

As such, they were revered as a symbol of the South’s rich history of conservation and a symbol for the rich variety of natural resources in the region.

But that history was erased by an explosion of commercial fishing.

Zebra fish are a staple of the aquaculture industry, and the industry is still thriving today.

The fish have become a symbol in South Africa, and they are also used in traditional medicine and traditional dress, which is part of the reason why the zebrawood industry in South African waters is thriving.

But the zeroes have been at the forefront of a larger trend in South American aquacultures: the trade of baby zebra.

The baby zebrewoods are used in a wide variety of dishes including fish cakes, spaghetti, noodles and pasta.

According to a 2013 study by researchers at the University of South Australia, more than 100 million zebra eggs were sold globally in 2014, with the majority of those sold in South America.

The baby zerawoods come in two types, the young and the mature.

The younger ones have a lower nutritional value than their older brothers and sisters, and are often less nutritious than zebra eggshells.

The mature zeraws, on the other hand, are usually higher in nutritional value and are usually eaten in the southern hemisphere, according to the study.

For many years, it was thought that zebra had little nutritional value, but researchers now believe that they may be more nutritious than eggs.

Researchers from the University, University of Sao Paulo and the University College London recently published a study in the journal Fish and Fisheries.

The researchers analyzed the nutritional and genetic characteristics of the eggs produced by zebra chickens and determined that the eggs were significantly higher in omega-3 fatty acids, which are a key component of the body’s omega-6 and omega-7 fatty acids.

The study is the first to look at the nutritional properties of zebra poultry eggs, and it found that zerowood eggs contain high amounts of the omega-5 fatty acid, and lower amounts of omega-8 and omega -11.

It also found that the zerbrawood eggs contained more vitamin E than the other species, and that there were more omega-2 and omega 3 fatty acids than the eggs of other species.

The findings are particularly relevant for people who are at risk of a vitamin A deficiency, which can lead to vitamin A toxicity.

The omega-4 fatty acids that are required for healthy skin are also a source of vitamin A, and vitamin A deficiencies can lead the body to make vitamin A-dependent proteins, such as collagen.

“Vitamin A deficiency is very prevalent in South Africans, especially in rural communities where the consumption of fish is the norm,” Dr. Joanna M. Pérez, one of the authors of the study, told ABC News.

“Vitamin E deficiency is more common in urban settings where the eating of fish and meat is the predominant form of eating, which increases the consumption and production of vitamin E.”

Dr. Pérrez said the research indicates that the omega 3 and omega 6 fatty acids are essential for healthy cells, and she said the findings are a good start to understanding the nutritional value of zerowa eggs.

“They are a very important source of essential fatty acids in the human body,” she said.

“They are very important in controlling many diseases and diseases of the liver and pancreas.”

In addition to the vitamin A and omega 4 fatty acids found in the zeri, the study also found an abundance of omega 3 PUFAs, which play a role in energy metabolism and energy storage.

“It is important to know that the presence of these nutrients is a very small part of all of the nutrients in the egg,” Dr Péz said.

The research is the result of the work of a team of researchers led by Professor M. M. Jepsen from the Institute of Food Research, the University and the Centre for Food and Agriculture Research at the Food and Technology Research Centre in Sao Paulo.

The work was supported by the Brazilian Research Council and the European Commission.

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