@conference {3672,
	title = {BRIEF COMMUNICATION: Genetic control of the rumen microbiome in sheep},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {75},
	year = {2015},
	month = {07/2015},
	pages = {67-69},
	address = {Dunedin},
	abstract = { },
	issn = {1176-5283},
	author = {Rowe SJ and Kittelmann S and Pinares-Pati{\~n}o CS and Wood GR and Dodds KG and Kirk MR and Ganesh S and Hickey SM and Janssen PH and McEwan JC}
}
@conference {42019,
	title = {Effects of dietary herb supplements on sheepmeat flavour},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {67},
	year = {2007},
	month = {Jan},
	pages = {413-419},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Wanaka},
	abstract = {Sheepmeat flavour is characterised by distinctive species derived odours and flavour notes derived from the diet termed as {\textquoteleft}pastoral{\textquoteright} for pasture-based farming systems. An exploratory investigation was undertaken to determine if the flavour attributesof sheepmeat could be altered by short-term dosing of sheep with fresh or concentrated herbs. Twelve animals were dosed with 9 different fresh and/or concentrated herbs over 3 days. The animals were slaughtered, sub-sampled, and chemical analyses of levels of flavour compounds in the subcutaneous fat were performed along with sensory evaluation of the meat samples by a trained panel. From the sensory evaluation of the meat samples, the two animals that received the garlic powder supplement were described by the panellists as {\textquoteleft}garlic{\textquoteright},and these samples were significantly less intense in {\textquoteleft}sheepmeat{\textquoteright} (P=0.001) and {\textquoteleft}sweet{\textquoteright} (P=0.007) flavours and also had increased {\textquoteleft}barnyard{\textquoteright} (P=0.011) and {\textquoteleft}foreign{\textquoteright} (P<0.001) flavours. Subcutaneous fat skatole and indole levels for these animals were found to be significantly higher (P<0.001) compared to those grazingryegrass. Other treatments were not significantly different in sensory evaluation. A garlic powder dose response trial was then carried out with 5 sheep receiving between 0 and 200 g/day of powder for two days. After slaughter, subcutaneous fat skatole levels were found to be elevated for animals receiving >50 g/day garlic powder. The results indicate that dosing sheep with garlic powder has a detrimental effect on the animal{\textquoteright}s ability to detoxify and remove skatole from the circulatory system, with consequent detrimental effects on the overall sensory quality of the meat. Thus a herbal dietary supplement to either mask undesirable flavours of sheep meat, or impart desirable flavours, is yet to be discovered.},
	issn = {1176-5283},
	author = {Fraser K and Lane GA and Kirk MR and Keogh RG and Cummings TL}
}
@conference {41505,
	title = {Formation and excretion of phenol flavour compounds in sheep},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {64},
	year = {2004},
	month = {Jan},
	pages = {203-207},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {Rumen, plasma and urinary concentration of the undesirable phenol flavour compound 4-methylphenol was measured in two rumen-fistulated Romney wethers fed perennial ryegrass. Following a one week adaptation period, samples were collected at ca. 1 hr intervals after feeding on two sampling days one week apart. Maximal concentration of 4-methylphenol in the rumen, blood and urine was reached at ca. 2, 3, and 4.5 hr respectively, declining to a minimal concentration by 9 hr (15\% of maximum), 11 hr (16\%), and 18 hr (<1\%) respectively. Thus phenol compounds formed in the rumen are cleared rapidly and efficiently by excretion into the urine. In a separate trial the absorption and excretion of the exogenous phenol, thymol, was measured. Four groups of 4 lambs grazed on pasture were dosed daily with either a control or 3 different levels of thyme slurry for two weeks. After one week of dosing spot urine samples were collected on two consecutive days. Upon completion of the two week dosing period the animals were slaughtered and subcutaneous fat samples collected. The concentration of thymol (conjugates) in the urine was highly correlated with the thyme dosage (r=0.848, P<0.001), but there was no significant correlation between dose level and the concentration of (free) thymol in the fat. These results suggest that the concentration of phenol flavour compounds in ruminant products is affected by the efficiency of conjugation and excretion as much as by their formation in the rumen. },
	issn = {1176-5283},
	author = {Fraser K and Lane GA and Schreurs NM and Tavendale MH and Keogh RG and Kirk MR and McNabb WC}
}
