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Changes in the biochemical composition of herbage upon freezing and thawing

Published online by Cambridge University Press:  27 March 2009

J. C. Macrae ,
D. R. Campbell  and
J. Eadie
J. C. Macrae
Affiliation:
Hill Farming Research Organization, Bush Estate, Penicuik, Midlothian EH26 OPH
D. R. Campbell
Affiliation:
Hill Farming Research Organization, Bush Estate, Penicuik, Midlothian EH26 OPH
J. Eadie
Affiliation:
Hill Farming Research Organization, Bush Estate, Penicuik, Midlothian EH26 OPH
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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 and in vitro digestibility. 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 and in vitro digestibility measurements were unaffected by freezing and thawing.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 84 , Issue 1 , February 1975 , pp. 125 - 131
Copyright
Copyright © Cambridge University Press 1975

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