@conference {3678,
	title = {BRIEF COMMUNICATION: Reducing the risk of photosensitisation in dairy cattle undergoing a facial eczema challenge},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {74},
	year = {2014},
	month = {06/2014},
	pages = {158-160},
	address = {Napier},
	abstract = {Facial eczema (FE) is primarily a liver disease of ruminants that is caused by the ingestion of the toxin sporidesmin which is produced by spores of the fungus, Pithomyces chartarum. The liver and bile-duct injury may be monitored with a non-specific indicator, gamma-glutamyltransferase (GGT; Morris et al. (1990)). Dairy cattle may be assessed for their tolerance/susceptibility to sporidesmin by measuring their GGT activities in blood, about three weeks after a sporidesmin challenge. Under these conditions, logeGGT is heritable (0.34 {\textpm} 0.02), according to Cullen et al. (2011)...},
	issn = {1176-5283},
	author = {Cullen NG and Beatson PR and Lee RSF and Dobbie PM and Morris CA}
}
@conference {60958,
	title = {Seasonal variation in venison drip loss and tenderness : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {123-125},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Venison is a high quality product with several attributes attractive to consumers. It is tender, has low fat content, has a favourable fat composition and has high levels of minerals (Hoffman \& Wiklund, 2006). However, New Zealand venison processors have indicated a seasonal variation in the amount of drip. Poor colour stability can also be a problem, sometimes even in vacuum bags when it can occur after extended storage of chilled product. The purpose of this study was to determine seasonal variation in drip loss and tenderness in... Continued },
	issn = {1176-5283},
	author = {Wiklund E and Stuart A and Dobbie PM and Littlejohn RP}
}
@conference {41832,
	title = {Further testing of the effect of a calpain-1 variant on meat tenderness in cattle},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {65},
	year = {2005},
	month = {Jan},
	pages = {266-270},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {We have previously reported that a single-nucleotide polymorphism (SNP) on the large subunit of micro-calpain (the calcium-activated neutral protease-1 gene) is associated with differences in tenderness, as measured in cooked steaks from the longissimus dorsi of animals from the AgResearch Jersey-Limousin Beef DNA-marker trial. The effect was significant at the intermediate stages of the tenderising process and had little effect on initial or ultimate tenderness, so that tenderising was accelerated in animals having one or two copies of the favourable variant. We have now analysed tenderness and genotype data from 310 additional animals, comprising Hereford-cross and pure Angus breeds slaughtered under varying conditions of electrical stimulation and aged at a range of temperatures. Results in all cases support the original finding: animals with two copies of the {\textquoteleft}C{\textquoteleft} allele (the SNP on Exon-9 encoding alanine at amino acid number 316) have more tender meat (decreased shear force) at the intermediate stages than animals with two copies of the {\textquoteleft}G{\textquoteleft} allele (encoding glycine). Combining measurements from three intermediate cook times, mean shear forces from {\textquoteleft}CG{\textquoteleft} were less than from {\textquoteleft}GG{\textquoteleft} genotypes by 0.80 {\textpm} 0.29 kg (P < 0.01), and mean shear forces from {\textquoteleft}CC{\textquoteleft} were less than from {\textquoteleft}CG{\textquoteleft} genotypes by 1.19 {\textpm} 0.36 kg (P < 0.001). These results show that a genotype substitution from {\textquoteleft}GG{\textquoteleft} to {\textquoteleft}CC{\textquoteleft} is associated with a difference in shear force in longissimus dorsi steaks of approximately 20\% at intermediate aging times.
KEYWORDS: cattle; meat; tenderness; micro-calpain; SNP. },
	issn = {1176-5283},
	author = {Cullen NG and Morris CA and Veenvliet BA and Hickey SM and Dobbie PM and Wilson T}
}
@conference {41404,
	title = {A single-nucleotide polymorphism on Calpain-1 is associated with meat tenderness in cattle},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {63},
	year = {2003},
	month = {Jan},
	pages = {53-56},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Queenstown},
	abstract = {Variability in tenderness remains a major concern to the meat industry, and our objective was to identify genetic effects on beef meat tenderness, in animals treated alike, and under similar post-mortem processing conditions. A quantitative trait locus (QTL) for beef tenderness has been located on the same region of chromosome 29 in a United States Department of Agriculture (USDA) study and in our research. Micro-calpain, or calcium-activated neutral protease (CAPN1), has been identified as a candidate gene. The calpain/calpastatin system is involved in the change of tenderness with time, by regulating post-mortem proteolysis. The CAPN1 gene was sequenced by USDA workers who identified single-nucleotide polymorphisms (SNPs) in two exons. These results were followed up as part of the AgResearch Jersey-Limousin Beef QTL trial, where steak samples were obtained from the longissimus dorsi of 416 animals slaughtered at about two years of age. The segregating USDA and NZ families were both heterozygous for one of these SNPs, on exon 9, and this region was predicted to alter the protein sequence by the substitution of alanine for glycine in Domain II. Both families were genotyped for these two SNPs, as well as for six intronic polymorphisms, to define haplotypes. Analysis of tenderness measurements in the NZ data (n=81 animals) showed a difference between paternal CAPN1 haplotypes, with the SNP encoding alanine at amino acid number 316 being associated with more tender meat (decreased shear force) relative to the SNP encoding glycine (P<0.00001). The association of the maternal haplotypes with meat tenderness phenotypes (P<0.01) was also consistent with the hypothesis of CAPN1 as the gene underlying the QTL effect. The sire and dam effects together accounted for over 30\% of the residual variance in tenderness. Our results show that a single SNP test in the laboratory can distinguish genetically tender and genetically tough animals at any age. },
	issn = {1176-5283},
	author = {Cullen NG and Page BT and Morris CA and Hickey SM and Dobbie PM}
}
@conference {41139,
	title = {Application of dual-energy x-ray absortionmetry for ovine carcass evaluation},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {59},
	year = {1999},
	month = {Jan},
	pages = {272-274},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Twenty-four frozen lamb sides were scanned in a medical dual-energy x-ray absorptiometry (DXA) scanner, producing measures of fat, lean and bone mineral content for each side. These sides were then partially dissected into muscle, fat and bone and the whole sides chemically analysed. DXA measurements correlated well with chemical analysis for \% fat (r2 = 0.92, rsd = 1.2\%) and fat mass (r2 = 0.97, rsd = 163 g), protein (r2 = 0.98, rsd = 232 g). DXA estimates of lean, fat and weight for the leg region of each side were correlated with dissected lean (r2 = 0.96, rsd = 115 g) and fat (r2 = 0.93, rsd = 66 g) and scale weight (r2 = 0.99, rsd = 92g). DXA estimates of side and leg mass mirrored scale measurement to within measurement accuracy (~ 100 g). These results indicate that DXA may be used as a reliable method for measuring carcass composition and distribution. },
	issn = {1176-5283},
	author = {Clarke RD and Kirton AH and Bartle CM and Dobbie PM}
}
@conference {41032,
	title = {Calpain and tenderness comparisons in M. longissimus dorsi samples from weight-selected and control Angus cattle},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {58},
	year = {1998},
	month = {Jan},
	pages = {214-217},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Meat samples (M. longissimus dorsi) from a control Angus herd (ACO) and associated selection herd (AS1) were compared for calpain/calpastatin concentrations and shear-force tenderness, after the herds had been subjected to 22 to 24 years of random replacement or selection for increased adjusted yearling weight. The objective was to monitor changes in meat tenderness at fixed slaughter date resulting from genetic selection, and associated changes in muscle calpain or calpastatin concentrations. Bull calves (n=94), from 3 successive calf crops raised on pasture, were slaughtered immediately after arrival at the abattoir at about 20 months of age on one day each year (May 1995, 1996 and 1997). Carcasses were electrically stimulated, weighed and hot boned. Meat samples for calpain/calpastatin analysis were taken within 30 minutes of slaughter from the M. longissimus dorsi, with further samples after 24 hr of ageing at 10{\textdegree}C. Shear-force tenderness was assessed on the same muscle at intervals from 24 hr until one month of ageing at -1{\textdegree}C. Calpastatin, milli- and micro-calpain activities were assayed using casein as a substrate. Yearling live weights, hot carcass weights and muscle weights were respectively 19.0\%, 16.5\% and 17.3\% greater in the AS1 than the ACO herd (all P<0.001). The AS1 samples were on average 8 to 16\% more tender than ACO samples (P<0.05) on days 1 and 3 post mortem, but there were no significant herd differences in tenderness at later ageing times. The between-animal repeatability of shear-force tenderness from days 1 to 28 was 0.44{\textpm}0.07. Millicalpain concentrations were significantly lower in the AS1 than ACO samples by an average of 13\% (P<0.001), and there were smaller differences in microcalpain and calpastatin between herds in the same direction. These results show that early post mortem tenderness, millicalpain and possibly microcalpain and calpastatin concentrations were associated with genetic differences in growth. },
	issn = {1176-5283},
	author = {Morris CA and Speck PA and Cullen NG and Dobbie PM}
}
@conference {40814,
	title = {The calpain proteolytic system in different types of ovine skeletal muscles and relationship to meat tenderness},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {198-200},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {The calpain system is involved in postmortem tenderisation of meat.  Muscle type also influences tenderness and aging rate. This study  investigated the extent to which differences in the calpain system may  account for differences in tenderness. Calpain and calpastatin activities were  measured from 12 different ovine muscles. Shear force was determined on  muscle aged at 15 C for 1, 2, 3 and 4 days postmortem and ultimate pH  measured. Calpastatin, },
	issn = {1176-5283},
	author = {Singh K and Dobbie PM and Simmons NJ and Bass JJ and Thomson BC and Speck PA}
}
@conference {40813,
	title = {Differences in the post mortem kinetics of the calpain system in meat from bulls and steers},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {195-197},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {This experiment investigated differences in meat tenderness as defined  by shear force between bulls and steers, and how these related to differences  in the post mortem kinetics of the components of the calpain system. Strip  loins (m. longissimus dorsi) from bulls with acceptable (pH < 5.7) ultimate  pHs were compared with strip loins from prime steers. Samples were aged  for 1, 3, 7, 13, 24, 48 and 72 hours at 15 C. The activities of calpastatin and  (},
	issn = {1176-5283},
	author = {Thomson BC and Dobbie PM and Simmons NJ and Singh K and Speck PA}
}
@conference {40810,
	title = {Postmortem changes in pH and shear force in three commercial bull beef cuts},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {184-186},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {This experiment investigated the differences between fillet, strip loin  and rump cuts obtained from carcasses of pasture-fed bulls. Four samples of  each cut were collected on two different occasions and aged at 15 C for 2,  24, 48 ,72 and 120 hours. The pH of the fillet and rump cuts did not change  post-slaughter. The pH of the strip loin was higher at slaughter but declined  over time and by 48 hrs post-slaughter there were no differences in the pH  value of the three cuts. Shear force was determined using a MIRINZ  tenderometer. The fillet had the lowest shear force and the rump cut had the  highest. There were no differences in the activities of the components of the  calpain system at 2 hours post-slaughter. These results suggest that the  differences in meat quality and particularly ultimate tenderness, between the  three cuts were not due to differences in the activities of the components of  the calpain system or pH },
	issn = {1176-5283},
	author = {Thomson BC and Dobbie PM and Singh K and Speck PA}
}
@conference {40688,
	title = {The Calpain System - genotype, nutrition and their interactions},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {55},
	year = {1995},
	month = {Jan},
	pages = {123},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Three groups of pregnant (3rd trimester) cows grazing low Se pastures  were given daily Se intakes of 0.44, 0.94 and 1.44mg respectively as pasture  plus a drench. A significant relationship between blood Se concentration  (nmol/l) [y] and daily Se intakes (mg/day) [x] was described by the equation  Y=147(44.0+(359(42.1)X***. Given that a mean blood Se concentration of  250 nmol/l reflects an adequate Se status, that is there is no production  response to Se supplementation, then the daily Se intake of pregnant cows  was determined to be 0.29mg or pasture should contain 0.037mg Se/kg DM  to prevent Se deficiency.  },
	issn = {1176-5283},
	author = {Speck PA and Singh KK and Thomson BC and Dobbie PM and Mercer GK and Bass JJ and Simmons N and Binnie B and Clarke N}
}
@conference {40687,
	title = {Inter-muscle variation in the calpain system of red deer:- implications for meat tenderness},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {55},
	year = {1995},
	month = {Jan},
	pages = {120-123},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {A grazing trial using 24 Red and 24 Hybrid (0.75 Red; 0.25 Elk) deer  weaners was conducted from 1st March to 12th December 1993, to compare  the feeding value of chicory (Cichorium intybus L) with that of  perennial ryegrass (Lollium perenne)/white clover (Trifolium  repens) pasture for increasing venison production by one year of age.   The deer were rotationally grazed using dry matter allowances of 6, 6 and 7  kg DM/head/day in autumn, winter and spring respectively. Relative to deer  grazing pasture, deer grazing chicory had higher voluntary feed intake (VFI),  slightly lower grazing (ie. eating) time and substantially lower ruminating  time. Hybrid deer had faster liveweight gain (LWG) than Red deer and were  heavier at the end of all seasons (P<0.01). LWG was greater on chicory than  on perennial ryegrass/white clover pasture during autumn (P<0.01) and there  were forage x genotype interactions for liveweight at the end of autumn and  spring, with Hybrid deer (especially stags) being heavier when grazed on  chicory. Carcass weight for Red and Hybrid stags was 64.9 and 73.0 kg  when grazed on chicory and 56.6 and 57.0 kg when grazed on perennial  ryegrass/white clover pasture. Grazing chicory advanced the date of first cut  velvet antler by 28 days and increased the weight of total (first cut+regrowth)  velvet antler. It is concluded that grazing chicory increased venison  production, especially in Hybrid stags with increased growth potential, and  increased velvet antler production.  },
	issn = {1176-5283},
	author = {Dobbie PM and Singh KK and Thomson BC and Mercer GK and Bass JJ and Speck PA}
}
@conference {40062,
	title = {Genetic aspects of cold resistance in new-born lambs},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {47},
	year = {1987},
	month = {Jan},
	pages = {93-98},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Nine red deer hinds run as 2 groups were fed to appetite on a concentrate diet, indoors, from 5 to 17 months of age. Group food intake and individual liveweight gains were recorded. Food intake varied seasonally with greater amounts being consumed in summer than winter. Similarly liveweight gain was faster in summer than winter.  From the relationship between intake and liveweight gain it was calculated that the hinds need 0.52 MJ metabolizable energy (ME)/kg 0.75/d for maintenance and require 55 MJ ME/kg for liveweight gain. These values result in slightly higher requirements for hinds than previously reported. In comparison with age matched stags, hinds have lower amplitude seasonal fluctuations in food intake and live weight and although maintenance requirements are similar between the sexes, stags require less energy for growth.},
	issn = {1176-5283},
	author = {Wolff JE and Baker RL and Dobbie PM and Ford AJ and Jordan RB}
}
@conference {39871,
	title = {Predicting parturition in the ewe from the pattern of uterine motility},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {44},
	year = {1984},
	month = {Jan},
	pages = {15-18},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Shortened daylight hours have been shown to advance the onset of puberty in ewe lambs. In this experiment the pineal hormone melatonin was administered to mimic short days with the aim of advancing the onset of first oestrus in September-born ewe lambs. Treatments were; no melatonin in 10 ml saline drenched daily (control), 2 mg melatonin in 10 ml saline drenched daily and 435 mg of melatonin implanted subcutaneously, each on 2 start dates - February 17 and March 17. Fertile rams were introduced on March 10 and April 7 respectively. All ewes were killed on July 28 and foetal crown-rump lengths measured to estimate the date of conception. The mean dates of first tup in the early treatments were not statistically different (May 25, May 9 and May 13) but there was a difference between the control and implant in the estimated dates of conception (June 1 and May 17, P<0.05). In the late treatment the mean dates of first tup were June 2, May 16 and May 10 respectively (P<0.01). However this difference did not lead to a treatment difference in the estimated date of conception because the percentages conceiving to the first tup were 38, 80 and 21 respectively.},
	issn = {1176-5283},
	author = {Wolff JE and Dobbie PM}
}
