Changes in the biochemical composition of herbage upon freezing and thawing

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Abstract
SUMMARY: Six 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.