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Food selection by giraffes in relation to changes in chemical composition of the leaves

Food preferences and food selection by giraffe have been extensively investigated but little data concerning the chemical composition of the preferred species are available. The aim of the present study was to determine whether the differences and seasonal changes in the chemical composition of the leaves of preferred food plants influence food selection. Protein content and moisture seem to be the important fractions that influence food selection most when evaluating this food selection criterion.

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Seasonal utilization of leaves by giraffes Giraffa camelopardalis, and the relationship of the seasonal utilization to the chemical composition of the leaves

Food preferences of giraffe have been extensively investigated but few data concerning the chemical composition of the preferred species are available. The present study was aimed at ascertaining whether the differences in chemical composition of leaves of preferred food plants influence food selection. Furthermore, whether there are differences in the chemical composition of the specific plant species utilized at different localities and to provide information on the nutritive value of indigenous trees. Availability of the 54 preferred plant species studied

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A comparison between Acacia and Combretum leaves utilized by giraffe

Various studies on the food preferences of giraffe indicate that the leaves of the Acacia and Combretum species are the most important food items selected. The present study was aimed at comparing the chemical composition of the leaves and explaining the utilization of both these plant groups by giraffe. The protein content of the leaves of the Acacia species is generally higher than in those of the Combretum species and they are therefore a better source of food.

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