The intake of ensiled forages by lambs is frequently much lower than the intake of corresponding dried forages (Sormunen - Cristian, 1985). The latter is generally positively correlated with digestibility but a comparable relationship for ensiled forages is confounded by the many changes in composition which result from the activity of plant enzymes and bacteria during ensilage. The major fermentation pathways are well documented but much less is known about the changes in minor components and the effects these may have on the intake of silage.

Two extraction techniques, Grob headspace stripping (Grob and Zurcher, 1976) and Likens Nickerson extraction (Likens and Nickerson, 1964) were employed to study the components of grass and silages. Headspace chromatograms are presented along with the composition of the silages.