@conference {40921,
	title = {Lamb and hogget growth on different white clover and ryegrass cultivar mixtures in southern New Zealand.},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {57},
	year = {1997},
	month = {Jan},
	pages = {182-185},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Lamb and hogget liveweight gains from five different white clover/ryegrass mixtures were compared at AgResearch, Gore from 1992-1995. The mixtures involved comparisons between white clover cultivars (Huia and Demand), ryegrass endophyte types (endophyte-free and 187BB which produces no lolitrem B) and ryegrass species (Marsden and Greenstone hybrid ryegrasses and Pacific perennial ryegrass). Averaged over 3 years, Marsden/Demand produced significantly greater lamb growth rates and final carcass weights (15.0 cf. 14.1 kg) compared with Marsden/Huia pastures. The advantage in lamb production from Demand based pastures was directly linked to the higher yields of white clover.},
	issn = {1176-5283},
	author = {Young OA and Widdup KH}
}
@conference {40807,
	title = {Variation in sheepmeat odour and flavour},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {167-172},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Sheepmeat odour and flavour has received only spo-radic interest from flavour researchers probably because the species has only minor importance in the huge beef and pork dominated markets of North America and Japan. The characteristic odour and flavour of sheepmeat is one of the reasons its consumption is very low in these affluent markets (Young et al.,1994).},
	issn = {1176-5283},
	author = {Young OA and Braggins TJ}
}
