Effect of gender on the meat quality characteristics and chemical composition of kudu ( Tragelaphus strepsiceros), an African antelope species

• Published in: Food chemistry Vol. 104; no. 2; pp. 565 - 570
• Main Authors: Mostert, R., Hoffman, L.C.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Amino acids; antelopes; Biological and medical sciences; Chemical composition; Fatty acid; fatty acid composition; Food industries; Fundamental and applied biological sciences. Psychology; Game meat; gender; gender differences; Meat and meat product industries; meat composition; Meat quality; Mineral content; novel foods; proximate composition; Tragelaphus strepsiceros; wild foods; Africa; Amino acids; Game meat; Chemical composition; Mineral content; Fatty acid; Meat quality; Sex; Meat product; Lipids; Fatty acids; Inorganic element; Meat; Quality; Species
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.12.006

The kudu ( Tragelaphus strepsiceros), one of Africa’s most majestic antelope species, shows a strong sexual dimorphism. The male reaches a larger size (≈250 kg live weight) than the female (≈180 kg live weight). Kudu occur throughout the savannah regions in central Africa, south of the equatorial forests, through East Africa to Ethiopia, Sudan and Chad down to the Eastern Cape (South Africa). Kudu are predominantly browsers, but will occasionally graze. Within South Africa, this species is hunted regularly for local consumption, and Kudu meat is also a regular item in most restaurants that serve game meat and is also frequently exported. However, very little data has been published pertaining to the muscle chemical composition and other quality attributes of its meat. In the present investigation, the proximate, amino acid, fatty acid and mineral chemical compositions of the Longissimus dorsi et lumborum muscle of 18 animals are presented, and the effect of gender thereupon tested by means of standard student’s t-tests. Kudu meat has a high protein and a low fat content. Only two of the longer chained polyunsaturated fatty acids (C20:3 n−6 and C20:5 n−3) differed between the females and males, the latter having a higher concentration each time. Of the kudu muscle’s fatty acids, 37% were saturated, 22% monounsaturated and 41% polyunsaturated. The mean PUFA to SFA ratio (1.12) was well above the recommended 0.45 prescribed by the British Department of Health. The n−6: n−3 PUFA ratio (2.34) was also well below the British Department of Health’s recommended figure of four. Histidine and valine had significantly higher levels in female kudu meat than in male kudu meat. Phosphorus was present at the highest concentrations in both female and male animals. Overall, the chemical composition of kudu meat is not significantly effected by gender.