@conference {40212,
	title = {Comparison of commercial gonadotrophins using bioassays},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {50},
	year = {1990},
	month = {Jan},
	pages = {161-166},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {The immune response of sheep to nematode parasites involves a   cascade of events beginning with the recognition of nematode antigen,   followed by stimulation of the immune system to elicit the appropriate   cellular response at the gut mucosa and finally the release of products   which promote the elimination of the parasite from the gut. These   processes are examined and deficiencies in the knowledge are   highlighted. The application of the knowledge of the sheeps{\textquoteright} immune   system to the identification of a marker for resistance and   opportunities for the control of nematodes through manipulation of   sheeps{\textquoteright} responsiveness are discussed.     The progress that has been achieved in the experimental breeding of   sheep for nematode resistance is examined. The use of such valuable   scientific resource flocks for studies which advance the understanding   of the immunology of resistance is discussed.    },
	issn = {1176-5283},
	author = {Henderson KM and Weaver A and Wards RL and Lun S and McNatty KP}
}
@conference {40148,
	title = {Effect of active immunisation with follicular fluid on ovulation rates in Romney ewes},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {49},
	year = {1989},
	month = {Jan},
	pages = {97-102},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Twenty four beef carcasses, all visually graded as P1, were assigned on the basis of fat depth D, to fat classes L (n=5), P (n=7), K (n=8) and G (n=4). The percent dissected lean of these samples for each class was: L, 66.9; P, 64.6; K, 63.4; G, 60.7, while total dissected fat \% was: L, 14.5; P, 17.3; K, 19.0 and G, 21.8. There were no significant differences in chemical composition of individual joints across fat classes, but there were highly significant differences between joints. Percent intramuscular fat content of the lean was: topside, 5.0; chuck, 7.5; loin, 12.1 and brisket, 12.4. Overall acceptability of the cooked loin was similar for all fat classes, despite a range from 4 to 24\% in intramuscular fat content. There was not significant association between intramuscular fat and eating quality, which suggests that if pre- and post-slaughter conditions are well controlled, meat of satisfactory eating quality can be obtained from lean carcasses.},
	issn = {1176-5283},
	author = {Henderson KM and Ellen RL and Weaver A and Ball K and McNatty KP}
}
