@conference {3672,
	title = {The effect of grazing high-sugar ryegrass on lamb performance},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {75},
	year = {2015},
	month = {07/2015},
	pages = {235-238},
	address = {Dunedin},
	abstract = { A multi-year grazing study was undertaken on three commercial properties in the southern South Island to compare the performance
of lambs grazing high-sugar ryegrass/white clover (HSG) with lambs grazing a standard ryegrass/white clover pasture (SRG).
Cultivars were established in late spring 2012; approximately 400 lambs in each treatment group per property grazed the swards in
autumn 2013 and summer/autumn 2014 at a density of 30 to 35 lambs per hectare. Lambs were weighed regularly throughout the
season; those that reached the desired weight were sent for slaughter. Across both years and properties, lambs grazing the HSG
pasture grew 31 grams per day faster (17\%) on average than those grazing SRG (P<0.001). These lambs were an average of 0.4 kg
heavier in terms of carcase weight at slaughter (P<0.001) yielding 0.2 kg more meat per carcase based on VIAScan yield. These
results suggest that lambs grazing HSG outperform those grazing SRG.},
	issn = {1176-5283},
	author = {Proctor LE and Craig HJB and McLean NJ and Fennessy PF and Kerslake JI and Behrent MJ and Chuah JCL and Campbell AW}
}
@conference {3672,
	title = {Effect of shearing on lamb growth and carcase performance},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {75},
	year = {2015},
	month = {07/2015},
	pages = {215-218},
	address = {Dunedin},
	abstract = { A study was undertaken on three properties throughout New Zealand to determine the impact of shearing on lamb performance
and whether this offered any economic benefit to farmers as a farm-management tool. A total of 1,183 lambs were randomly
allocated to one of four treatments, shorn fasted, bellied fasted, woolly fasted and woolly not fasted. Shorn fasted lambs grew
12 g/d faster than woolly fasted lambs (P<0.05), but at similar rates to bellied lambs and woolly not fasted lambs. There were no
differences among treatments for carcase weight, meat yield or proportion of lambs killed at slaughter. The difference observed in
average daily gain between the shorn fasted and the woolly fasted lambs, and the lack of difference observed between shorn fasted
and woolly not fasted lambs, indicated that while shearing improved lamb growth rates, the weight loss due to fasting overnight
was not overcome by the increased growth rate associated with shearing. While there was no economic benefit associated with
lamb carcase weight or time to slaughter, at a wool price of $5.40 per kg clean, shorn lambs were still of a greater value to farmers
compared to lambs from all other treatments.},
	issn = {1176-5283},
	author = {McLean NJ and Craig HJB and Fennessy PF and Behrent MJ and Kerslake JI and Campbell AW}
}
@conference {69487,
	title = {Carcass linear measurements as predictors of meat yield in lambs determined by VIAscan},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {70},
	year = {2010},
	month = {Jun},
	pages = {130-132},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Palmerston North},
	abstract = {Lambs yielding proportionally more lean meat are desirable to processing companies as they have a greater quantity of saleable product which also meets market demand withoutthe need for further processing. The quest for higher yielding lean lambs has seen a change in the lamb carcass grading system from classification on carcass weight and the GR measurement (total tissue depth above the 12th rib, 110 mm from the midline) (Kirton, 1989) to using imaging systems such as VIAscan{\textregistered}. VIAscan{\textregistered} is a two dimensional imaging system that estimates lean content of the carcass (Hopkins et al., 2004).},
	issn = {1176-5283},
	author = {Bain WE and McEwan JC and McLean NJ and PL Johnson}
}
@conference {69486,
	title = {Determining taste panel traits which contribute to the overall liking of New Zealand lamb as assessed by a British sensory panel},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {70},
	year = {2010},
	month = {Jun},
	pages = {127-129},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Palmerston North},
	abstract = {New Zealand is the world{\textquoteright}s largest exporter of sheep meat with the United Kingdom being the single largest market (Meat \& Wool New Zealand, 2009). Hence, the acceptance of sheep meat in international markets is an important economic issue (Prescott et al.2001). For retail purchasers of meat in the United Kingdom the visual appearance, the eating experience, and their interaction will influence how much the consumer is willing to pay for the product (Savellet al., 1989). To ensure repeat purchases of high quality New Zealand lamb by United Kingdom consumers, it is important that the consumer enjoys the overall eating experience of the product.},
	issn = {1176-5283},
	author = {McLean NJ and PL Johnson and Charteris A}
}
@conference {60952,
	title = {Effect of sex on colour and pH of chilled lamb loins : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {101-103},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {With more chilled lamb being exported from New Zealand, there is interest in factors affecting the quality of the chilled product. Two key factors are ultimate pH and the redness of the meat when on display for sale. The possible effect of the sex of the lamb on these quality traits is of interest to the industry (Meat and Wool New Zealand, 2006). A number of studies have reported non-significant differences between ewe and ram lambs at moderate carcass weights of approximately 18 kg, for pH and colour measured within 24 hours post-slaughter... Continued },
	issn = {1176-5283},
	author = {Bain WE and McLean NJ and Young EA and PL Johnson}
}
@conference {60980,
	title = {Genetic parameters for colour stability of chilled lamb : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {220-222},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {An increasing proportion of New Zealand lamb meat is shipped to the European Union market as chilled rather than frozen product, with 29\% exported as chilled product in 2005/06 (Meat and Wool New Zealand, 2006). New Zealand{\textquoteright}s lamb export markets are located such that the chilled product travels large geographical distances via freighted shipping, taking six to twelve weeks to reach the destination. Once chilled lambs arrives at its destination it is further processed and packaged to specification for retail sale. Shelf life and colour stability are particularly important for this... Continued },
	issn = {1176-5283},
	author = {McLean NJ and PL Johnson and Bain WE and Greer GJ and Dodds KG}
}
@conference {60953,
	title = {Investigating marbling and its relationship to meat quality in New Zealand pasture fed lamb},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {104-107},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {This is the first report of marbling in New Zealand pasture finished lamb. Marbling and meat quality data were collected on 1,056 loins from pasture finished lambs. Marbling was subjectively assessed on loin cut surfaces, using a five point visual scale (1 = Low, 5 = High), and objectively assessed using computer tomography (CT) scanning. Tenderness was objectively measured on loins that had been frozen. Corresponding loins from the lambs with the fifty highest (High) and fifty lowest (Low) subjective marbling scores were taste panelled after chilled storage. The average subjective scores were 2.94 and 0.94 for the High and Low groups respectively, with the objectively measured CT fat percentages 8.0\% and 10.0\% respectively, both significant differences (P <0.001). Loins from the High group were significantly (P <0.01) more tender than loins from the Low group as assessed objectively, however, this difference was not detected by the taste panel when assessing texture. The taste panel did not detect any significant differences in juiciness, flavour or odour between the two groups. Our findings suggest that this level of marbling in pasture fed, New Zealand chilled stored lamb is insufficient to influence meat quality as assessed by a taste panel. },
	issn = {1176-5283},
	author = {Young EA and Bain WE and McLean NJ and Campbell AW and PL Johnson}
}
@conference {42048,
	title = {Artificial insemination success rates for Meat and Wool New Zealand central progeny test sires},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {68},
	year = {2008},
	month = {Jan},
	pages = {77-78},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Brisbane, Australia},
	abstract = {National progeny testing schemes have become important components of national sheep genetic improvement programmes in Australia, France, and New Zealand (Fogarty et al., 2002; Bib{\'e} et al., 2002; Campbell et al., 2005). In 2001 the Alliance Central Progeny Test was established, this was combined in 2005 with the Elite Lamb Progeny Test to become the Meat and Wool New Zealand Central Progeny Test (CPT). Over the past six seasons, a total of 120 leading industry sires, comprising 14 different breeds, have been mated via artificial insemination. CPT rams are genetically connected via common sires ...Continued },
	issn = {1176-5283},
	author = {McLean NJ and Dodds KG and Knowler KJ and Jopson NB and Behrent M and Logan CM and Muir PD and Shackell GH and McEwan JC}
}
@conference {41785,
	title = {Effect of MyoMAX on carcass lean and fat},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {68},
	year = {2008},
	month = {Jan},
	pages = {43-44},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Brisbane, Australia},
	abstract = {Previous research has identified quantitative trait loci (QTL) for increased lean meat yield and decreased fat in similar regions of sheep chromosome 2, in New Zealand and Belgian Texels (Broad et al., 2000; Johnson et al., 2005; Laville et al., 2004; Marcq et al., 2002). In the case of the Belgian Texels it has been demonstrated that a single G to A transition ...Continued },
	issn = {1176-5283},
	author = {Bain WE and PL Johnson and Greer GJ and Dodds KG and McLean NJ and McLaren RJ and Galloway SM and Van Stijn TC and McEwan JC}
}
@conference {41819,
	title = {Factors affecting colour stability of fresh chilled lamb meat},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {68},
	year = {2008},
	month = {Jan},
	pages = {164-165},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Brisbane, Australia},
	abstract = {An increasing proportion of New Zealand lamb meat is shipped to the European Union market as chilled rather than frozen product, with 29\% exported as chilled product in 2005/06 (Anon, 2006). Once chilled lamb reaches this market it is further processed, with the lamb meat entering the retail market approximately eight weeks after slaughter. A major selection criterion for retail purchasers is the colour of the meat on display. Most consumers prefer bright red ...Continued },
	issn = {1176-5283},
	author = {PL Johnson and McLean NJ and Bain WE and Young E and Campbell AW}
}
@conference {41676,
	title = {An evaluation of sheep meat genetics in New Zealand: The central progeny test (CPT)},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {66},
	year = {2006},
	month = {Jan},
	pages = {368-372},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Napier},
	abstract = {The New Zealand Central Progeny Test (CPT) was first established in 2001 with the aims of improving the carcass dollar value of sires and establishing genetic links among sire referencing schemes. Over the past three seasons, a total of 72 sires from both terminal and dual purpose breeds have been evaluated for meat genetics at the AgResearch Woodlands farm and the Lincoln University Ashley Dene farm. All progeny, except the 2004 born ewe progeny from the dual purpose sires, were slaughtered at monthly intervals from December to March each year through two Alliance plants, at threshold liveweights of 34kg. Carcass measurements included cut yield (measured by ViaScan grading) eye muscle area, GR, meat pH, meat and fat colour and days to reach an 18kg carcass weight. These measurements were used to calculate three key indices; days to kill, meat value and a combined meat and growth index, as well as individual breeding values. Results showed significant variation among sires for all key traits and that no single ram or breed dominated the top of the indices or breeding values. The range of economic value was approximately $10 across the terminal and dual purpose sires evaluated, demonstrating that considerable potential exists to identify and select better terminal sires. The CPT is now commencing maternal evaluation, using the retained ewe lambs produced from the dual purpose sires. },
	issn = {1176-5283},
	author = {McLean NJ and Jopson NB and Campbell AW and Knowler K and Behrent M and Cruickshank G and Logan CM and Muir PD and Wilson T and McEwan JC}
}
