{"id":24018,"date":"2026-03-18T06:00:53","date_gmt":"2026-03-18T11:00:53","guid":{"rendered":"https:\/\/insta-pro.com\/?p=24018"},"modified":"2026-03-17T14:38:57","modified_gmt":"2026-03-17T19:38:57","slug":"parte-2-por-que-la-extrusion-en-seco-de-alta-friccion-supera-a-la-expansion-para-la-soya-integral","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/parte-2-por-que-la-extrusion-en-seco-de-alta-friccion-supera-a-la-expansion-para-la-soya-integral\/","title":{"rendered":"Parte 2: Por qu\u00e9 la extrusi\u00f3n en seco de alta fricci\u00f3n supera a la expansi\u00f3n para la soya integral"},"content":{"rendered":"<p>Aunque tanto la extrusi\u00f3n como la expansi\u00f3n est\u00e1n dise\u00f1adas para procesar t\u00e9rmicamente la soya integral, sus resultados nutricionales no son iguales.<br \/>\nLas diferencias en la fricci\u00f3n, la temperatura y el tiempo de permanencia se traducen en diferencias cuantificables en la digestibilidad, el valor energ\u00e9tico y, en \u00faltima instancia, los costos finales del pienso para los productores.<\/p>\n<p>Explicamos c\u00f3mo la extrusi\u00f3n en seco de alta fricci\u00f3n (HSDE) supera sistem\u00e1ticamente a la expansi\u00f3n en el procesamiento de FFS (soya integral).<\/p>\n<p><strong>Mejoras de la digestibilidad con la extrusi\u00f3n vs. la expansi\u00f3n:<br \/>\n<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23991\" src=\"https:\/\/insta-pro.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-AAdigest-chart.jpg\" alt=\"\" width=\"600\" height=\"349\" srcset=\"https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-AAdigest-chart.jpg 600w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-AAdigest-chart-300x175.jpg 300w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-AAdigest-chart-564x328.jpg 564w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Estas mejoras son especialmente importantes porque la lisina y la metionina son unos de los nutrientes m\u00e1s caros de las dietas av\u00edcolas y porcinas.<br \/>\nLa mayor digestibilidad representa menos suplementos y mayor eficiencia alimentaria.<\/p>\n<p>La extrusi\u00f3n tambi\u00e9n ofrece una ventaja evidente en cuanto a la energ\u00eda metabolizable:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23997\" src=\"https:\/\/insta-pro.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-energy-chart.jpg\" alt=\"\" width=\"600\" height=\"372\" srcset=\"https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-energy-chart.jpg 600w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-energy-chart-300x186.jpg 300w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2026\/03\/extruder-vs-expander-energy-chart-564x350.jpg 564w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>La mayor disponibilidad de grasa y la modificaci\u00f3n del almid\u00f3n en condiciones de alta fricci\u00f3n permiten este aumento, por lo cual los animales pueden extraer m\u00e1s energ\u00eda aprovechable del mismo ingrediente.<\/p>\n<p>La mayor digestibilidad y densidad energ\u00e9tica reducen la necesidad de nutrientes complementarios, lo que equivale a menores costos para la formulaci\u00f3n.<\/p>\n<p>Los principales beneficios de ahorro en los costos incluyen:<\/p>\n<ul>\n<li>Menor inclusi\u00f3n de amino\u00e1cidos sint\u00e9ticos (DL-metionina, L-lisina)<\/li>\n<li>Utilizaci\u00f3n m\u00e1s eficiente de las grasas y prote\u00ednas naturales de la soya<\/li>\n<li>Menor costo total de la dieta sin comprometer el rendimiento<\/li>\n<\/ul>\n<p>Para utilizaci\u00f3n de piensos a gran escala, estos aumentos de eficiencia pueden significar grandes ahorros anuales.<\/p>\n<p>La diferencia fundamental de procesamiento explica gran parte de la brecha nutricional.<\/p>\n<p>Extrusi\u00f3n en seco de alta fricci\u00f3n (HSDE):<\/p>\n<ul>\n<li>~160\u00a0\u00b0C durante ~5 segundos<\/li>\n<li>Fricci\u00f3n intensa con breve tiempo de residencia<\/li>\n<li>Desactiva eficazmente los inhibidores de la tripsina<\/li>\n<li>Minimiza la degradaci\u00f3n de amino\u00e1cidos<\/li>\n<\/ul>\n<p><strong>Expansi\u00f3n:<br \/>\n<\/strong><\/p>\n<ul>\n<li>~100\u00a0\u00b0C durante 6 minutos de acondicionamiento<\/li>\n<li>Seguido de 85\u00a0\u00b0C durante 60 segundos<\/li>\n<li>Mayor exposici\u00f3n al calor<\/li>\n<li>Mayor riesgo de reacciones de Maillard y da\u00f1os en la lisina<\/li>\n<\/ul>\n<p>La extrusi\u00f3n aporta un tratamiento t\u00e9rmico exacto, suficiente para desactivar los factores antinutricionales sin sacrificar la integridad de los nutrientes.<\/p>\n<p>Como la soya integral extruida aporta tanto prote\u00ednas de alta calidad como energ\u00eda concentrada, facilita tasas de inclusi\u00f3n flexibles:<\/p>\n<ul>\n<li><strong>Dietas de inicio:<\/strong> hasta <strong>7.0\u00a0%<\/strong><\/li>\n<li><strong>Dietas de finalizaci\u00f3n:<\/strong> hasta <strong>3.9\u00a0%<\/strong><\/li>\n<\/ul>\n<p>Esta flexibilidad aporta a los nutricionistas m\u00e1s libertad para optimizar las dietas en funci\u00f3n del rendimiento, el costo o la disponibilidad de ingredientes.<\/p>\n<p>La extrusi\u00f3n en seco de alta fricci\u00f3n ofrece una ventaja nutricional y econ\u00f3mica evidente sobre la expansi\u00f3n para el procesamiento de la soya integral:<\/p>\n<ul>\n<li>Mayor digestibilidad de los amino\u00e1cidos<\/li>\n<li>Mayor energ\u00eda metabolizable<\/li>\n<li>Menor dependencia de los amino\u00e1cidos sint\u00e9ticos<\/li>\n<li>Reducci\u00f3n del riesgo de da\u00f1os por calor<\/li>\n<li>Formulaci\u00f3n m\u00e1s eficaz y flexible de dietas<\/li>\n<\/ul>\n<p>La extrusi\u00f3n no solo aporta una diferencia para los fabricantes de piensos que se enfocan en el rendimiento y la eficiencia, sino que puede demostrarse que es mejor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aunque tanto la extrusi\u00f3n como la expansi\u00f3n est\u00e1n dise\u00f1adas para procesar t\u00e9rmicamente la soya integral, sus resultados nutricionales no son iguales. Las diferencias en la fricci\u00f3n, la temperatura y el tiempo de permanencia se traducen en diferencias cuantificables en la digestibilidad, el valor energ\u00e9tico y, en \u00faltima instancia, los costos finales del pienso para los [&hellip;]<\/p>\n","protected":false},"author":31,"featured_media":20573,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7183],"tags":[153,113,7838,1450,244,27,52],"class_list":["post-24018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-tecnologia","tag-soybean-oil","tag-full-fat-soybean-extrusion","tag-high-shear-dry-extrusion","tag-nutrition","tag-protein","tag-extrusion-processing-solutions","tag-full-fat-soy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Parte 2: Por qu\u00e9 la extrusi\u00f3n en seco de alta fricci\u00f3n supera a la expansi\u00f3n para la soya integral - Insta-Pro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/parte-2-por-que-la-extrusion-en-seco-de-alta-friccion-supera-a-la-expansion-para-la-soya-integral\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parte 2: Por qu\u00e9 la extrusi\u00f3n en seco de alta fricci\u00f3n supera a la expansi\u00f3n para la soya integral\" \/>\n<meta property=\"og:description\" content=\"Aunque tanto la extrusi\u00f3n como la expansi\u00f3n est\u00e1n dise\u00f1adas para procesar t\u00e9rmicamente la soya integral, sus resultados nutricionales no son iguales. Las diferencias en la fricci\u00f3n, la temperatura y el tiempo de permanencia se traducen en diferencias cuantificables en la digestibilidad, el valor energ\u00e9tico y, en \u00faltima instancia, los costos finales del pienso para los [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/parte-2-por-que-la-extrusion-en-seco-de-alta-friccion-supera-a-la-expansion-para-la-soya-integral\/\" \/>\n<meta property=\"og:site_name\" content=\"Insta-Pro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/instaprointernational\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-18T11:00:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/insta-pro.com\/wp-content\/uploads\/2024\/04\/equipment-Copy.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" content=\"700\" \/>\n\t<meta property=\"og:image:type\" 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