Namib-Naukluft Park (Namibia); Mokala and Karoo National Parks and a number of provincial reserves in South Africa. In 1999, Rod East of the IUCN SSC Antelope Specialist Group estimated the springbok population in South Africa at more than 670,000, noting that it might be an underestimate. However, estimates for Namibia, Angola, Botswana, Transvaal, Karoo, and the Free State (which gave a total population estimate of nearly 2,000,000 – 2,500,000 animals in southern Africa), were in complete disagreement with East's estimate. Springbok are under active management in several private lands. Small populations have been introduced into private lands and provincial areas of KwaZulu-Natal. Relationship with humans Springbok are hunted as game throughout Namibia, Botswana, and South Africa because of their attractive coats; they are common hunting targets due to their large numbers and the ease with which they can be supported on farmlands. The export of springbok skins, mainly from Namibia and South Africa, is a booming industry; these skins serve as taxidermy models. The meat is a prized fare, and is readily available in South African supermarkets. As of 2011, the springbok, the gemsbok, and the greater kudu collectively account for around two-thirds of the game meat production from Namibian farmlands; nearly of the springbok meat is exported as mechanically deboned meat to overseas markets. The latissimus dorsi muscle of the springbok comprises 1.1–1.3% ash, 1.3–3.5% fat, 72–75% moisture and 18–22% protein. Stearic acid is the main fatty acid, accounting for 24–27% of the fatty acids. The cholesterol content varies from per of meat. The pH of the meat increases if the springbok is under stress or cropping is done improperly; consequently, the quality deteriorates and the colour darkens. The meat might be adversely affected if the animal is killed by shooting. The meat may be consumed raw or used in prepared dishes. Biltong can be prepared by preserving the raw meat with vinegar, spices, and table salt, without fermentation, followed by drying. Springbok meat may also be used in preparing salami; a study found that the flavour of this salami is better than mutton salami, and feels oilier than salami of beef, horse meat, or mutton. The springbok has been a national symbol of South Africa since the white minority rule in the 20th century. It was adopted as a nickname or mascot by several South African sports teams, most famously by the national rugby union team. Also, the