Session 9: Processing and Conservation of Forages Including Leaf Protein Research

PRESENTATIONS
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	Energy Flow and Distribution Through Green Crop Fractionation of Italian Ryegrass K Kogure, Kagawa University K Watanabe, Kagawa University Kyoto Japan
	Crops and Conditions for Maximum Production of Leaf Protein in West Bengal S Matai, Indian Statistical Institute Kyoto Japan
	Factors Affecting the Efficiency of Protein Extraction from Fresh Hybrid Napier Grass R N. Joshi, Marathwada University Kyoto Japan
	Assessing the Nutritive Value of Proteins Extracted from Leucaena leucocephala: A Comparison of In vivo and In vitro Assays H T. Ostrowski-Meissner, CSIRO W Supratman, CSIRO i Komang, CSIRO Kyoto Japan
	Immuno-Reactive Fraction-1 (18S) Leaf Protein during Wilting and Ensiling of Lucerne (Medicago sativa L.) and Ryegrass (Lolium perenne L.) J L. Mangan, AFRC F A. Harrison, AFRC Kyoto Japan
	Feeding Values of Alfalfa and its Dried Press Cake R Kayama, Nagoya University H Tano, Nagoya University T Nagatomo, Nagoya University I Tasaki, Nagoya University Kyoto Japan
	Production of Fodder Yeast from Brown Juices of Graminaceous and Leguminous Plants H Horitsu, Gifu University H Wakazono, Gifu University K Imai, Gifu University K Kawai, Gifu University Kyoto Japan
	Deproteinized Juice Utilization from Mechanically Dewatered Alfalfa M Collins, University of Wisconsin Kyoto Japan
	Effects of the Leaf Protein on Serum Cholesterol Levels in Rats T Horigome, Okayama University Y S. Cho, Okayama University S Uchida, Okayama University E Sakaguchi, Okayama University Kyoto Japan
	Use of Leaf Protein as Human Food R P. Devadas, Sri Avinashilingam Home Science College for Women P Vijayalaks, Sri Avinashilingam Home Science College for Women Kyoto Japan
	Social Trends Emerging in a Mexican Village Community Involved in a Leaf Nutrient Supplementation Project offered as Nutritional Intervention Scheme T M. Ostrowski-Meissner, The University of Sydney H T. OSTROWSKI-MEISSNER, The University of Sydney Kyoto Japan
	Factors Influencing the Design of Plant Juice Presses H D. Bruhn, University of Wisconsin R J. Straub, University of Wisconsin R G. Koegel, USDA, Dairy Forage Research Center Kyoto Japan
	Fabrication of a Machine for Production of Leaf Protein and Cost Evaluation of Leaf Protein P Vijayalakshmi R P. Devadas Kyoto Japan
	Commercial Protein Fractionation from Lucerne G J. Shearer, Alex Harvey Industries Limited Kyoto Japan
	Protein Production from Tobacco Plants III: Pilot Plant Extraction P Fantaozzi, University of Perugia A Sensidoni, University of Perugia R Bortolomeazzi, University of Udine Kyoto Japan
	The Use of Microbiological Processes in the Fractioning of Plant Green Mass M J. Beker, USSR A A. Klintsare, USSR D J. Upite, USSR V E. Ramnietse, USSR V F. Bekere, USSR R Carlsson, Lund University Kyoto Japan
	Effect of a Lactobacillus Inoculant on Fermentation and Aerobic Stability of Grass Silage G Pahlow, FAL E Zimmer, FAL Kyoto Japan
	Mechanical and Chemical Conditions as an Aid in Hastening Drying Rate of Ryegrass Forage M Tsang Mui Chung, Louisiana State University L r. Verma, Louisiana State University Kyoto Japan
	Speeding the Field Drying of Alfalfa with Chemicals C A. Rotz, USDA, Agricultural Research Service J W. Thomas, USDA, Agricultural Research Service D R. Buxton, Iowa State University Kyoto Japan
	Losses During Ensiling Due to Gas Exchange H Honig, FAL E Zimmer, FAL Kyoto Japan
	Control of Silage Fermentation by Inoculation with Lactobacillus casei K Ataku, Rakunogakuen University H Nakamura, Rakunogakuen University N Narasaji, Rakunogakuen University M Kikuchi, Rakunogakuen University Kyoto Japan
	A Technique to Study the Relative Merits of Different Silage Additves A D. Drysdale, BP Chemicals D A. Parker, BP Chemicals Kyoto Japan
	Analysis of the Factors Affecting on Disappearance of Nitrate in Grass During Ensilage T Masuko, Tokyo University of Agriculture T Otani, Tokyo University of Agriculture K Awaya, Tokyo University of Agriculture Kyoto Japan
	Effect of Stage Growth and Chopping Length on Ensiling Characteristics, Digestibility and Palatability of Guinea-'A' S Panditharatne, University of Peradeniya J P. Fontenot, University of Peradeniya V G. Allen, University of Peradeniya M.C N. Jayasuriya, Virginia Polytechnic Institute and State University Kyoto Japan
	The Effect of the Harvest Time, Height and Length of Cutting on the Quality and Nutrient Yield of Japanese Millet Silage T Nakui, Tohoku University N Yahara, Tohoku University S Takai, Tohoku University Kyoto Japan
	Alkali Treatment of Rice Whole Crop Silage T Tobino, Hokkaido University N Mikami, Hokkaido University A Yamazaki, Hokkaido University R Kobayashi, Hokkaido University K Furugouri, Hokkaido University Kyoto Japan
	Effect of Anaerobic Fermentation of Plant Juice on the Yield and the Nutritive Value of Leaf Protein Concentration M ohshima, Kagawa University H Ueda, Kagawa University Kyoto Japan
	Effect of Drying Methods on the Nutritive Value of Leaf Protein Concentrates Coagulated by Acidification, Heat or Anaerobic Fermentation M Ohshima, Kagawa University Kyoto Japan
	High Value Productions from Lucerne: A New Zealand Perspective R M. Mcdonald, Ruakura Agricultural Research Centre P E. Donnelly, Ruakura Agricultural Research Centre R A. Mills, Ruakura Agricultural Research Centre S R. Vaughan, Ruakura Agricultural Research Centre Kyoto Japan
	Influence of the Age of Chicken on the Metabolizable Energy Value of Alfalfa Leaf Protein Concentrate S Terapuntuwat, Nagoya University I Tasaki, Nagoya University Kyoto Japan
	Physiological Activity of Alfalfa LPC and Brown Juice A Sagasaki, Nagoya University T Kawakami, Nagoya University M Naito, Nagoya University H Yamada, Nagoya University Y Kuroyanagi, Nagoya University K Suzumura, Nagoya University R Kayama, Nagoya University Kyoto Japan
	Effect of Contamination by Aspergillus flavus on the Nutritive Value of Leaf Protein Concentrate of Leucaena leucocphala During Storage H T. Ostrowski-Meissner, CSIRO I Komang, CSIRO W Supratman, CSIRO I Barchia, The University of Sydney S Cacang, The University of Sydney Kyoto Japan
	The Nutritive Value of Mixtures of White Leaf Protein and other Food Proteins R Carlsson, Lund University P Hanczakowski, Lund University Kyoto Japan
	Effect of Remaining Brown Juice in Wet Protein Curd on the Quality of Leaf Protein After Drying Y S. Cho, Okayama University J K. Kim, Okayama University T Horigome, Okayama University S Uchifa, Gyeongsang National University Kyoto Japan
	Coagulation of Sheep Milk Added with Alfalfa Juice and Protein Concentrate L Lencioni, University of Pisa R Florentini, University of Pisa A M. Pisanelli, University of Pisa C Galoppini, University of Pisa Kyoto Japan
	Ensilage of Alfalfa Press-Cake G Anelli, Viterbo University G Andrich, University of Pisa M Contini, University of Viterbo L Lencioni, University of Viterbo Kyoto Japan
	Ensilage of Alfalfa Press-Cake. A Kinetic Model for pH, Acidity and Nitrogen Evolution G Amdrich, University of Pisa L Lencioni, University of Pisa R Florentini, University of Pisa G Anelli, Viterbo University Kyoto Japan
	Effect of Lactic Acid Bacteria on Silage Fermentation Ph Hellings, Catholic University of Louvain G Bertin, Sanofi Sante Animale M Vanbelle, Catholic University of Louvain Kyoto Japan
	Effects of Sample Drying Method on Estimates of Nutritive Value Value S Uchida, Okayama University H Hayashi, Okayama University T Horigome, Okayama University Kyoto Japan
	Effect of Cellulase Preparation on Fermentation of Silage E No, Rakunogakuen University Y Harasawa, Rakunogakuen University A Ataku, Rakunogakuen University n Narasaki, Rakunogakuen University T Sueyoshi, Rakunogakuen University Kyoto Japan
	The Effect of Cellulolytic Enzyme Preparations as in Vitro Improvement for Forage Digestibility G Bertin, Sanofi Sante Animale Ph Hellings, Catholic University of Louvain Kyoto Japan

Session 9: Processing and Conservation of Forages Including Leaf Protein Research

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