Changes in the biochemical composition of herbage upon freezing and thawing

Abstract

SUMMARYSix herbage samples (ranging from poor quality hill herbages to high quality ryegrass and clover) were analysed for soluble carbohydrate, total and soluble nitrogen (N), cell-wall carbohydrates andin vitrodigestibility. Changes during freezing and thawing processes were measured. Invertase activity occurred in all frozen and thawed samples. Although the total N content of all samples remained constant throughout, the soluble-N contents of the four better quality herbages were considerably reduced on freezing and thawing. Cell-wall carbohydrates andin vitrodigestibility measurements were unaffected by freezing and thawing.