@conference {3672,
	title = {Genetic parameters for meat yield and quality traits derived from the New Zealand Perendale progeny test},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {75},
	year = {2015},
	month = {07/2015},
	pages = {106-110},
	address = {Dunedin},
	abstract = { A catch phrase within animal genetics is that there is as much variation within a breed as there is between breeds. The New
Zealand Perendale Progeny Test has been conducted on North and South Island sites since 2010 with the aim of investigating
genetic variability for carcass traits. A total of 51 sires, from 27 studs have been assessed, with sires selected from the top 20\% of
the Perendale across-flock Dual Purpose Index SIL evaluation. Within each year/site lambs generated were born within a week
(ewes naturally synchronised pre-mating), and slaughtered on the same day. A total of 2318 male progeny have been generated
and slaughtered through Alliance with traits measured including weight traits, carcass dimensions, VIAscan{\textregistered} traits, carcass pH,
carcass fat colour and, in some years, colour stability of chilled aged loins, subjective marbling score and meat tenderness.
Genetic parameters were estimated with ASREML; carcass weight was fitted as a co-variate for carcass traits (excluding carcass
weight). The heritability estimates for all traits were moderate to high, with the lowest of 0.22 {\textpm} 0.07 for VIAscan{\textregistered} GR, and
the highest, for pH, of 0.44 {\textpm} 0.09, with the majority between 0.22 and 0.43. The high estimate for slaughter plant measured pH
was supported by the 0.59 {\textpm} 0.17 estimate for pH measured in the laboratory on those samples which were measured for colour
stability. The phenotypic correlations between traits were generally well estimated with small standard errors for the majority
of trait combinations. The genetic correlations were not as well estimated with standard errors greater than 0.10 for most traits
combinations, but despite the large standard errors some were still significant, and in general agreement with values the literature.
The progeny test has therefore demonstrated significant genetic variability for the range of carcass traits assessed in this study
within the Perendale breed.},
	issn = {1176-5283},
	author = {PL Johnson and Young EA and Russenklau D and Anderson T and Dodds KG}
}
@conference {3678,
	title = {BRIEF COMMUNICATION: An exploratory investigation of the effects of selection for divergence in methane emissions on rumen digesta and carcass traits in 8-month old sheep},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {74},
	year = {2014},
	month = {06/2014},
	pages = {142-144},
	address = {Napier},
	abstract = {Global agriculture accounts for approximately 14\% of anthropogenic emissions. In New Zealand, methane emissions from ruminants comprise 31.5\% of the total emissions (Ministry for Environment 2009), therefore, any future mitigation of emissions could have substantial economic implications for the agricultural sector. Reducing emissions from ruminant livestock without affecting animal production against a rising demand for animal products is challenging (Clark 2009). Measurements carried out over the last 15 years have shown a common feature of individual animal variation in methane emissions (Pinares-Pati{\~n}o et al. 2011b). Recently it has been shown that enteric methane emissions from sheep are both heritable and repeatable (gCH4/day 0.29 {\textpm} 0.05; repeatability 0.26 {\textpm} 0.02), whether expressed as gross emissions (g/d) or methane yield (emissions per unit of feed dry matter intake, g/kgDMI; Pinares-Pati{\~n}o et al. 2013). This makes breeding an attractive mitigation strategy for the lowering of enteric emissions from ruminant livestock given animal production performance is not affected (Pinares-Pati{\~n}o et al. 2011a)...},
	issn = {1176-5283},
	author = {Elmes SN and Bain WE and Greer GJ and Hickey SM and Young EA and Pickering NK and Rowe SJ and Knowler KJ and Pinares-Pati{\~n}o CS and McEwan JC}
}
@conference {79007,
	title = {Genetic and phenotypic parameters for stayability in a New Zealand research flock},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {152-155},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Productive lifespan is important to commercial farmers, as ewes that are culled prematurely from the flock represent a considerable cost. The greater the number of replacements retained, the fewer the number of animals available for sale, and the greater proportion of the farm that must be allocated to rearing replacements at the expense of carrying more productive ewes. As selection occurs in stud flocks, Sheep Improvement Ltd. (SIL) developed an exit fate recording system that distinguishes between commercial culls of unsound sheep and the culling of sound sheep based on knowledge such as pedigree or genetic merit that would not usually be available to commercial breeders. Ewes culled for commercial ... continued},
	issn = {1176-5283},
	author = {McIntyre SB and Newman SAN and Young EA and McEwan JC}
}
@conference {75915,
	title = {BRIEF COMMUNICATION: Arapawa: a novel New Zealand sheep breed of distinct origin},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {71},
	year = {2011},
	month = {Jan},
	pages = {248-250},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Invercargill},
	abstract = {Arapawa sheep are a feral breed found on Arapawa Island in the Marlborough Sounds, New Zealand. Their origin is not documented, but it is thought to be one of the oldest feral flocks in New Zealand dating back to approximately mid 1800s (Orwin et al., 1984). There are numerous... Continued},
	issn = {1176-5283},
	author = {Young EA and Kijas JW and Mcculloch R and Scobie DR and Mcrae KM and Pickering NK and Dodds KG and McEwan JC}
}
@conference {69480,
	title = {Yearling lambing performance and primary cause of lamb death},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {70},
	year = {2010},
	month = {Jun},
	pages = {96-100},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Palmerston North},
	abstract = {As a result of increasing on-farm costs, farmers are aiming to increase the number of saleable lambs by lambing yearling ewes. This study investigated lamb survival rates in lambs born to yearlings from birth to three days of age. Data were collected from six recorded flocks in 2007 and 2008, involving 880 yearling ewes giving birth to 557 single and 756 twin lambs. All lambs were weighed at birth and at weaning. Lambs that died within the first three days of life were subject to post-mortem to determine the primary cause of death. Mean lamb survival to three days of age was 80\% and survival to weaning was 72\%. There were significantly less twin lambs born alive, than single lambs (90\%, CI 88\% - 92\%, cf. 95\%, CI 93\% - 96\%, P <0.05). Twin lambs had a higher death rate due to starvation/exposure, (6.3\%, CI 5.3\% - 7.4\% cf. 2.8\%, CI 2\% - 3.8\%, P <0.05) than single lambs. Dystocia did not differ significantly between single and twin lambs (6\% cf. 10\% respectively; P >0.05). Mortality in the first few days after birth is higher in yearlings than in flock ewes and  higher in twins than singles.},
	issn = {1176-5283},
	author = {Young EA and Yuan JV and Everett-Hincks JM}
}
@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 {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}
}
