@conference {69524,
	title = {The efficacy of a herbal drench treatment on internal parasites in lambs},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {70},
	year = {2010},
	month = {Jun},
	pages = {283-284},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Palmerston North},
	abstract = {Internal parasites reduce live weight gains and are a cause of diarrhoea in growing lambs (Macchi et al., 2001). A challenge to organic sheep production is the control of internal parasites without intervention using synthetic chemicals. Whilst in conventional sheep production systems anthelmintic resistance to synthetic chemicals is increasing (Pomroy, 2006). The development of an effective herbal worm drench that can be commercialised will allow the organic sheep sector to develop and may offer an alternative for conventional systems.},
	issn = {1176-5283},
	author = {Hutton P and Scott I and Schreurs NM and West DM}
}
@conference {69019,
	title = {Bioactive plants inhibit bacteria that cause lactic acidosis in ruminants : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {230-232},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Lactic acidosis may become an animal welfare issue in New Zealand if the level of concentrates used in the feed ration increases. Lactic acidosis develops in ruminants because of the excessive production of lactic acid by starch degrading bacteria in the rumen after animals are introduced to grain{\textendash}based diets containing large amounts of starch. It is important that lactic acid is converted to volatile fatty acids in the rumen rather than being absorbed into the bloodstream. Rumen bacteria that ferment starch to lactic acid are capable of rapid cell reproduction and, when starch is freely available, produce lactic acid at a higher rate than lactate is fermented to volatile fatty acids by lactate-using bacteria.},
	issn = {1176-5283},
	author = {Hutton P and Durmic Z and Ghisalberti E and Duncan R and Carson CF and Riley TV and Vercoe PE}
}
