The aim of the research was to determine if freezing and thawing of fresh samples of maize silage influenced the final result of nutritional values and organic matter digestibility (OMD) measured by the AgriNIRs device. Three maize silages obtained by different technology of harvesting were investigated. After harvesting the classical way of cutting length 10 mm there was no difference between fresh and frozen silage. Significant differences (P < 0,05) were found only in OMD of silage produced with the technology Shredlage with a cutting length of about 25 mm (OMD of freezing silage was lower than fresh silage) and the content of neutral detergent fiber (NDF) in the dry matter in silage with conventional cutting length 10 mm, but a higher dry matter (NDF of freezing silage was higher than fresh silage). If that impact proved in other trials, it will be advised to adjust the calibration equation for these cases.