The Effect of Sex on the Chemical and Mineral Composition of the Meat, Bone and Liver of Giraffe (Giraffa giraffa angolensis)

Consumers tend to buy meat based on visual physical characteristics, which are affected by the chemical composition of the meat, and there is very little known about the chemical composition of the meat of giraffe. This study therefore aims to broaden the knowledge base on the chemical composition of giraffe meat, rib bone and liver. Eight different muscles from 15 giraffes were analyzed to determine the chemical composition, yielding an average moisture of 77.2 ± 0.09 g/100 g meat, an average protein of 20.8 ± 0.09 g/100 g meat, an average intramuscular fat (IMF) of 1.4 ± 0.03 g/100 g meat and an average ash of 1.1 ± 0.01 g/100 g meat. There was a significant interaction between sex and muscle for the moisture, protein and ash contents, while only muscle had an effect on the fat content. The mineral content of the bone, liver and Longissimus thoracis et lumborum muscle was also analyzed, and bone was found to be a rich source of calcium (highest concentration), whilst the liver had the highest concentration of iron. The chemical composition of the giraffe meat was such that it could be classified as lean meat.

Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle

Giraffe numbers grow exponentially when farmed, necessitating periodic culling. This study quantified the effect of sex and muscle on the physical quality characteristics of eight giraffe muscles. The Warner-Bratzler shear force (WBSF) was the only parameter to be affected by an interaction between sex and muscle (P < 0.001), although the interaction for the CIE L* values tended towards significance (P = 0.054). Cooking loss (male = 41.6 ± 0.35%; female = 40.7 ± 0.33%; P = 0.024) and CIE L* values (male = 38.8 ± 0.23; female = 37.3 ± 0.27; P = 0.039) were both affected by sex. Muscle had an effect on all physical parameters. The ultimate pH of all muscles was 5.5-5.9; the average WBSF of <43 N for all muscles indicates giraffe meat in this study is tender. This study shows that yield and physical characteristics of giraffe meat are favourable, and the results may be useful for the marketing of giraffe meat.

An Exploratory Study into the Influence of Sex on Body Measurements, Carcass Weights and Meat Yields of Giraffe (Giraffa camelopardalis angolensis)

Various body measurements and commercial carcass yields of relatively young (2½–6 yrs old) giraffe (Giraffa camelopardalis angolensis) were investigated to quantify the effect of sex there upon. Eight male and eight female giraffe were culled by standard practice in Namibia, where body and horn measurements were taken, before the carcasses were dressed. There were no significant differences between the mean dead weights of the two sexes (bulls = 691.1 kg; cows = 636.5 kg; p = 0.096), the only body measurements found to differ significantly were those of the forelegs, with the shoulder to hoof (p = 0.046) and the knee to hoof (p = 0.025) both being significantly longer in the bulls. The horn measurements were all found to be significantly larger in the bulls than the cows even at this young age. The neck weight as a percentage of the carcass weight was found to be significantly heavier for the bulls compared to the cows, however, the back percentage values were significantly heavier in the cows than the bulls. There was a strong positive correlation between the body weight and most of the body lengths, as well as between most of the individual body measurements. The giraffe used had an average age of 3.7 years old, and had therefore not yet reached their growth plateau, which may be why sex had no influence on most of the body measurements recorded.