The experiments revealed the animals didn’t mind algae but they have their limits. When the algal concentration was 30%, they ate it up readily. When the concentration was 45%, however, they were less likely to choose the meal. This wasn’t a hit on the algae but rather how it was made. In this study, the algal mass was dried and de-oiled, making it very dry. For the steers, this might have been a little too dry for their tastes. By adding water to the mix, the amount of food consumed increased. In the gluten experiments, because moisture was already present, this dietary preference wasn’t observed.