@conference {40205,
	title = {Understanding and exploiting the physiology and endocrinology of reproduction to enhance reproductive efficiency in cattle},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {50},
	year = {1990},
	month = {Jan},
	pages = {109-122},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {The FSH:LH bioactivity ratios, determined by radioreceptor   assays, of four commercial gonadotrophin preparations were Folligon 5;   F.S.H.-P. 18; Folltropin 49 and Ovagen 1090. The mean number of oocytes   produced in immature rats after ovulation induction following   administration of these gonadotrophin preparations by injection   (Folligon, 10 to 50 i.u.) or 48h continuous infusion (others, 30 to 1000   ug/day) was dose-dependent, except at the highest doses when mean oocyte   numbers either remained unchanged, or fell significantly in the cases of   Folligon and F.S.H.-P. The highest mean number of oocytes produced in   response to Folltropin (48+9) and Ovagen (47+7) were significantly   higher (P<0.05) than those attained with Folligon (21+6) or F.S.H.-P   (31+5). Mean ovarian weights also increased in a dose-dependent fashion   in response to each of the gonadotrophin preparations. Co-infusion of   NIADDK-ovine LH-25 at 10 to 20 ug/day with Ovagen (250 ug/day) or   NIADDK-ovine FSH-17 (10 ug/day) (both low in LH activity) increased mean   oocyte production 1.5 to 3-fold. Co-infusion of ovine LH at 40 ug/day   significantly reduced mean oocyte numbers.    },
	issn = {1176-5283},
	author = {Thatcher WW and Hansen PJ and Plante C and Badinga L and Van Cleeff J and Danet-Desnoyers G and Savio JD and Mirando MA and Bazer FW}
}
@conference {40147,
	title = {Recent developments in animal breeding programmes},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {49},
	year = {1989},
	month = {Jan},
	pages = {91-96},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {An experiment was undertaken to compare the palatability and muscle pH of meat from around 30 lambs per group that had over a 7-week period in early winter either gained 11kg live weight, held weight, or lost 11 kg live weight. The cooked longissimus muscle from the gain and loss groups was tested for shear force value using 10 samples from each lamb in a MIRINZ tenderometer. Mean values of 15.5 and 14.2 force score units were recorded for the two groups respectively on a scale where a value of 40 is bordering on tough. A consumer panel rated roast leg meat for overall score, tenderness and flavour and the meat from all treatments was rated highly satisfactory. Mean ultimate pH values from the lambs on all treatments were low. The results indicate that lamb weight loss per se had no adverse effect on the quality of meat. Weight loss did not differentially remove carcass fat compared with other tissues but the tendency was in this direction.},
	issn = {1176-5283},
	author = {Macmillan KL and Thatcher WW and Drost M}
}
