The grazing management project in the Okhombe ward of the Amazizi Tribal Authority formed part of the National Department of Agriculture's LandCare program to address communal natural resource management issues. Okhombe land is communal whereby every member of the community is the legal owner of the rangeland with individual ownership of stock with the chieftaincy playing a major role in land allocation. In order to avoid critics of the past and address the top-down approach of the past interventions, a participatory approach was conducted in the planning and implementation of the grazing system. The service providers held a series of visioning workshops with the community in an effort to better understand community resource use patterns, needs, constraints and opportunities as part of the participatory approach. Issues identified by the community were the need for fencing grazing camps, animal health improvement, subdivision of rangeland and crop fields and the development of a rotational grazing system. The main aims of this study were to develop a participatory grazing plan with the community, develop and support institutional structures governing range management, and build capacity of the community in range management. The effect of the current grazing system on species composition was determined. In addition to these, the project investigated the potential different fodder trees has on alleviating feed and nutritional deficit, particularly during the dry winter months of the Upper Thukela. Among the main achievements of this study was the development and strengthening of local institutional structures and effective liaison by all structures with the Inkosi and the tribal council. The community developed a rotational grazing plan, marked the camp boundaries, produced digital maps and successfully built fence boundaries (approximately 20 kms of fencing) to divide their land. The fence boundaries separated the crop fields and rangeland, closed ward boundaries in the upland to prevent access by cattle from neighbouring wards, and divided the land into three camps. Six crush pens were constructed in each subward of the Okhombe ward. A communal herders fund opened and fence construction improved crop yields due to a decrease in crop damage by cattle. Okhombe ward, located in the Highland Sourveld region of KwaZulu-Natal, experiences feed and nutrition deficits to ruminants during winter. The prevailing species composition in Okhombe was investigated as part of the grazing plan. The veld condition of the sites ranged from poor (40.7%) in the bottomland to an averaged of 47.0% in upland sites. The most distinctive feature of the rangeland in this area was the loss of highly palatable Decreaser grass species (P <0.05), such as Themeda triandra in the bottom slopes « 1300 m) when compared to the upland (> 1800 m). The proportional abundance of Decreaser species accounted for an averaged of 1.02% of the bottomland and an averaged of 11.5% of the upland compared to the values of 49% in the benchmark (grassland in optimal condition). The composition of the less palatable Increaser Il species was very high at all elevations (1200 m -80.7%, 1400 m - 75.8% and 1700 m - 55.7%) when compared to the low benchmark composition of 19%. The dominant grasses of the bottom slopes were Increaser Il species, such as Eragrostis curvula, Eragrostis plana and Sporobolus africanus and unpalatable Increaser III species such as Aristida junciformis. A significant difference (P < 0.05) in the composition of Decreaser, Increaser I and Increaser Il species was found between the bottom and slopes compared to the upland region. However, the grass cover formed by these tufted species was generally high, making it more resistant to physical degradation. The bottom slope ranged from reasonable to excellent cover (16.9%), the middle slope ranged from reasonable (15.9%) to a good cover of 18.1%, averaging 16.7% and a range of 16.1% to 17.9% for the upland plateau. In the agroforestry trial the potential of different fodder species for supplementing fodder was examined. Leucaena leucocephala had the potential of being a suitable fodder tree species for use in alley cropping (P < 0.05) compared to Morus alba and Acacia karroo. Results from the partially intercropped treatments showed that L. leucocephala yield (665 kg ha-I) varied significantly (P < 0.05) from the A. karroo (378 kg ha-I) and M alba yield (345 kg ha-I). Treatments that were fully intercropped varied, but no significant difference (P > 0.05) were recorded. Morus alba produced the least yield of 345 kg ha-I, A. karroo yielded 378 kg ha-1 and 1. leucocephala recorded the high of 664 kg ha-I. Results from the second season showed similar trend in that 1. leucocephala yielded a significant (P < 0.05) fodder production of 1715 kg ha-I in comparison to M. alba (1101 kg ha-I) and A karroo (1140 kg ha-I). M alba yielded the least dry matter production (P < 0.05) but had high potential (P < 0.05) for addressing lack of firewood in rural areas. Morus alba yielded high fuel wood production from both two seasons. There were no significant differences in fuel wood yield (P > 0.05) from the partially intercropped M alba (507.9 kg ha-I) and 1. leucocephala (455.0 kg ha-I) but the yield from both species varied significantly from the A. karroo yield (103.kg ha-I). With regard to fully intercropped plots, fuel wood yield from all tree species varied significantly, A karroo resulting in low yield (63 kg ha-I), 1. leucocephala recorded 243 kg ha-l and M alba the highest yield of 444 kg ha-I. In the second season, M. alba yielded an averaged fuel wood production of 728 kg ha-l and a low of 439 kg ha-I from 1. leucocephala. Acacia karroo, a slow growing indigenous tree, might be preferred by farmers due to its less branches resulting in minimal light competition with crops. Leucaena leucocephala tend to grow slowly in its initial establishment stage, but once roots become well established, it grows fast and produces high quantity of fodder. The effect all fodder trees had on crop yield was not negative during the trial period and further research on long term effects of alley cropping is recommended. The conclusions drawn here were based on tree growth and their likely impact in alley cropping. Leucaena leucocephala was also recommended as a preferred species for rural ruminants based on the forage quality study. The results showed high content of crude protein (19.27%), low NDF content (50.38%) and very low tannin content (1.19%) from 1. leucocephala compared to A. karroo with a high tannin content of 5.69%. Acacia karroo had a crude protein content of 13.60%, NDF percentages of 44.16 and 34.64% of ADF content. Morus alba also had a recommended chemical composition of 11.71% of CP, 42.86% of NDF, 36.96% of ADF and a low tannin content of 0.65%. L. leucocephala foliage proven is readily degradable under different diet ranging within 24 hrs of intake (P < 0.001) compared to other feeds. L. leucocephala had high dry matter loss degraded from the rumen under Eragrostis hay diet with poor nutrients to high protein concentrates diet. Under the Eragrostis hay diet for instance, L. leucocephala tend to degrade rapidly with values of dry matter loss ranging from 32.2% to 39% at 4 hrs to 16 hrs, when compared to low dry mater loss of 26% at 4 hrs to 31.33% at 16 hrs. Feeds such as M alba tend to degrade slowly within 24 hrs of intake and rapidly degrades after the stated period. The ep content of maize stover was very low ranging from 1.60% in maize stalks to 2.63% in maize leaves. The fibre content in maize stover was very high when compared to lower values in fodder samples. The NDF content ranged from 77.92% in maize leaves to 81.60% in maize stalks. Maize leaves when compared to a combination of maize leaves and maize stalks sole tend to degrade better within 24 hrs of intake. This was due to low (P < 0.05) degradability rate of maize stalks compared to a combination of maize stalks and leave and leaves sole and least NDF content in maize leaves might have attributed to these results. Due to poor chemical compositions of these roughage samples, the study recommended the establishment of fodder banks and agroforestry systems to curb the nutrients deficit during winter. In conclusion therefore, this study highlight that the sustainability of rural systems to manage communal grazing land should be further explored. Most of the challenging issues in communal range management are social in nature rather than technical concepts. These include ways of improving social contributions from cattle to the community while maintaining cultural values of the use of cattle. The interventions in communal range management by service providers should understand the institutional arrangements within a community and an attempt to strengthen such existing structures is recommended. Further interventions by service providers in Okhombe ward should bring in the planning discussions, experts from social sciences, to deal with understanding of community dynamics. Complexities in communal range management involve dealing with non-stock owners within project boundaries. Communities from neighbouring wards should not be ignored and ways of improving communications and updating project details to them should be formulated. Shortage of land and closing of ward boundaries to prevent access to land by neighbouring wards is among community complexities to be explored. Communities in rural lands do share land and in most cases boundaries are known but invisible by an outsider to identify. It is important to strengthen and maintain every success in communal lands as that may form core of the project. Successes on grazing management by locals is far from being the improvement in veld but there are rather various factors to the successes of grazing projects in rural areas. Examples of successes based on Okhombe project are reduction in stock theft, improved in relationship between community and locals institutions, a reduction in stock mortalities during winter and improved animal health. Veld improvement is among successes but there are accomplishments phases to fulfil before focusing on improvement of species composition. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2005.

Os óxidos de colesterol estão presentes em diversas preparações alimentares, especialmente aquelas que contêm altos níveis de colesterol (exemplo: ovo, leite, carne e produtos marinhos). A formação de óxidos de colesterol é influenciada pelo calor (especialmente por um período muito longo), oxigênio, luz e UV, atividade de água, presença de ácidos graxos insaturados. Dentre os diferentes produtos cárneos existentes, temos os embutidos, ou carnes preparadas embutidas. A procura por produtos cárneos com menores taxas de oxidação e mais saudáveis é uma preocupação mundial. O efeito do processamento térmico dos alimentos sobre a formação dos óxidos de colesterol vem sendo investigado. Evidências sugerem que o tempo e a temperatura são fatores determinantes neste processo, influenciando diretamente na taxa de oxidação de colesterol. A presente pesquisa teve por objetivo: avaliar o valor nutritivo, qualidade lipídica e formação de óxidos de colesterol em Lingüiças Calabresas à vácuo e granel. Os valores médios de umidade, proteínas e minerais (cinzas) foram determinados, quantitativamente, conforme metodologia do ADOLFO LUTZ (1985) e AOAC (1995). Os valores de carboidratos foram determinados por diferença utilizando coeficientes para KCal e KJ (WATT&MERRILL, 1963, SLIMANI et al., 2000). Para a determinação dos lipídios totais utilizou-se a metodologia de MARMER & MAXWELL (1981). Para quantificar o TBA seguiu-se o método de TARLADGS et al. (1964), modificado por CRACKEL et al. (1988), adaptado por TORRES & OKANI (1997). Os ácidos graxos foram determinados seguindo MARMER & MAXWELL (1981) e MORRISON & SMITH (1974). O colesterol e óxidos de colesterol foram determinados seguindo os passos de MARMER & MAXWELL (1981), CSALLANY et al. (1989) e CHEN & CHEN (1994). Para a validação da metodologia para o HPLC foram realizados ensaios de recuperação, precisão, linearidade, limite de detecção e quantificação. Para a análise estatística foi realizado média, desvio padrão, análise de variância e complementada com comparações múltiplas de Bonferroni utilizando o Software SPSS. Os resultados obtidos das análises realizadas foram que o tipo de preparo influenciou no teor de umidade das lingüiças (crua - 65,47g; frita - 53,65, grelhada 58,31g). As amostras da embalagem a vácuo (22,91 g) apresentaram maior quantidade de proteína que as amostras da embalagem a granel (20,25g). Os valores de carboidratos não variaram em função da amostra ser da embalagem a vácuo ou granel. As amostras mais calóricas foram as fritas (242,89 KCal ou 1195,22 KJ) seguida pelas amostras grelhadas (212,41 KCal ou 1083,55 KJ). Não se observou variação da atividade de água nas amostras entre as embalagens estudadas. O tipo de preparo provocou alterações nos valores de TBA, mas não promoveu sabor rancificado nas amostras (crua - 0,06 mgMA/Kg, frito - 0,08mgMA/Kg e grelhado - 0,143mgMA/Kg). O teor de lipídios e colesterol não sofreram alterações em função do tipo de preparo. Os óxidos de colesterol 7-ceto,7&#945;-OH, 7&#946;-OH somente apresentaram traços em todas as variáveis analisadas (preparo, lote, embalagem e procedência). O óxido 25-OH apareceu em todas as preparações, crua (3,05&#181;g/g), frito (3,76&#181;g/g) e grelhado (2,14&#181;g/g). Os resultados mostraram que a as amostras da embalagem vácuo apresentavam quantidade média de 25-OH menor que as da embalagem a granel. As amostras da embalagem a vácuo apresentaram o seguinte perfil de ácidos graxos: 51,04% de saturados e 48,96% de insaturados, enquanto que as amostras da embalagem granel apresentaram 38,18% de saturados e 61,82% de insaturados. Os resultados permitiram concluir que: a) o teor de umidade, proteína, cinzas, carboidratos, calorias, Aw (AA) e pH sofreram alterações quando submetidos aos 3 tipos de preparo e tipo de embalagem; b) os valores obtidos para TBA indicam que as amostras não apresentavam rancidez quando crua e após os vários preparos; c) as lingüiças apresentaram somente traços de 7-ceto, 7&#945;-OH e7&#946;-OH; d) as amostras de lingüiças calabresas quando submetidas a diversos métodos de cocção apresentaram diferentes concentrações de 25-OH; e) a quantidade de 25-OH variava de acordo com o tipo de processamento e este se tornava mais oxidado quando submetido ao processo de fritar; f) as amostras provenientes da embalagem a granel apresentaram maiores valores de 25-OH; g) o perfil de ácidos graxos não apresentou variação quando as amostras eram submetidas a diferentes preparos; h) as amostras da embalagem a vácuo apresentavam mais ácidos graxos saturados e as amostras da embalagem a granel apresentavam mais ácidos graxos insaturados. / The cholesterol oxides are present in several alimentary preparations, especially those that contain high cholesterol levels (example: egg, milk, meat and marine products). The formation of cholesterol oxides is influenced by the heat (especially for a very long period), oxygen, shines and UV, activity of water, presence of unsaturated fatty acids. Among the different meat products, we have the sausages, or built-in prepared meats. The search for meat products with smaller oxidation rates and healthier it is a world concern. The effect of the thermal processing of the victuals about the formation of the cholesterol oxides comes being investigated. Evidences suggest that the time and the temperature are decisive factors in this process, influencing direct1y in the rate of cholesterol oxidation. The present research had for objective: to evaluate the nutritive values, lipid quality and formation of cholesterol oxides in \'Lingüiças Calabresas\' to vacuum and bulk packaging. The medium values of moisture, proteins and minerals (ash) were determinated, quantitativity, according to methodology of ADOLFO LUTZ (1985) and AOAC (1995). The carbohydrates values were certain for difference using coefficients for KCal and KJ (WATT &MERRILL, 1963, SLIMANI et al., 2000). For the determination of the lipids the methodology of MARMER & MAXWELL (1981) was used. To quantify TBA the method of TARLADGS et al. was proceeded (1964), modified by CRACKEL et al. (1988), adapted by TOWERS & OKANI (1997). The fatty acids was certain following MARMER & MAXWELL (1981) and MORRISON & SMITH (1974). The cholesterol and cholesterol oxides were certain following the steps of MARMER & MAXWELL (1981), CSALLANY et al. (1989) and CHEN & CHEN (1994). For the validation of the methodology for HPLC recovery, precision, linearity, detection limit and quantification were accomplished. For the statistical analysis average, standard deviation, was accomplished variance analysis and complemented with multiple comparisons of Bonferroni using the Software SPSS. The obtained results of the accomplished analyses were that the type of prepare influenced in the moisture of the lingüiças (raw - 65,47g; fried - 53,65, grilled - 58,31g). The samples of the vaccum packaging (22,91g) presented larger amount of protein than the samples of the bulk packaging (20,25g). The carbohydrates values didn\'t vary in function of the sample to be of the vacuum or bulk packaging. The most calorific samples were the fried ones (242,89 KCal or 1195,22 KJ) followed by the grilled samples (212,41 KCal or 1083,55 KJ). The variation of the activity of water was not observed in the samples among the studied packagings. The type of prepare promoved alterations in the TBA values, but it didn\'t promote rancidity flavor in · the samples (raw - 0,06 mgMA/Kg, fried -0,08mgMA/Kg and grilled - 0,143mgMA/Kg). The lipidis and cholesterol didn\'t suffer alterations in function of the type of prepare. The cholesterol oxides 7-ceto, 7&#945;-OH, 7&#946;-OH only presented lines in whole the analyzed variables (prepare, lot, packaging and origin). The oxide 25-OH appeared in all the preparations, raw (3,05&#181;g/g), fried (3,763&#181;g/g) and grilled (3,11&#181;g/g). The results showed that to the samples of the bulk packaging presented larger medium amount of 25-OH than the one of the vaccum packaging. The samples of the vaccum packaging presented the following profile of fatty acids: 51,04% saturated and 48,96% of unsaturated, while the samples of the bulk packaging presented 38,18% saturated and 61,82% unsaturated. The results allowed that: a) moisture, protein, ash, carbohydrates, energy value, Aw (AA) and pH suffered alterations when submitted to the 3 types of prepare and packaging type; b) the values obtained for TBA indicate that the samples didn\'t present rancidity flavor when raw and after the several prepares; c) the lingüiças presented only lines of 7-ceto, 7&#945;-OH, 7&#946;-OH; d) the samples of Linguiça Calabresa when submitted to several cooking methods they presented different concentrations of 25-OH and the amount of 25-OH varied in agreement with the processing type and this became oxidized when submitted to the frying process; f) the samples of the bulk packaging presented larger values of 25-OH; g) the profile of fatty acids didn\'t present variation when the samples were submitted the different prepares; h) the samples of the vaccum packaging presented more saturated fatty acids and the samples of the bulk packaging presented more unsaturated fatty acids.