Responses to sugars in dry or liquid formvary from study to study. When fed in proper amounts, sugars should not depress ruminalpH, and there is some evidence that they actuallyhelp toprevent a drop in pH after consuming largemeals of concentrate by maintaining a highernumberoflactate-fermenting bacteria. Adding sugars doesprioritize the need for rumen degraded protein (RDP).we all know, sugars...

this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was us...

responses to sugars in dry or liquid formvary from study to study. when fed in proper amounts, sugars should not depress ruminalph, and there is some evidence that they actuallyhelp toprevent a drop in ph after consuming largemeals of concentrate by maintaining a highernumberoflactate-fermenting bacteria. adding sugars doesprioritize the need for rumen degraded protein (rdp).we all know, sugars...