{"id":3617,"date":"2015-03-12T09:34:14","date_gmt":"2015-03-12T14:34:14","guid":{"rendered":"https:\/\/www.insta-pro.com\/es\/2015\/12\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\/"},"modified":"2022-04-26T16:00:00","modified_gmt":"2022-04-26T21:00:00","slug":"nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\/","title":{"rendered":"Nuevas perspectivas sobre el rango de actividad ureasa para la harina de soja"},"content":{"rendered":"<p><a href=\"http:\/\/blog.insta-pro.com-content\/uploads\/2015\/03\/chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2035 size-full\" src=\"http:\/\/blog.insta-pro.com-content\/uploads\/2015\/03\/chicken.jpg\" alt=\"pollo\" width=\"220\" height=\"337\" \/><\/a><\/p>\n<p>En nuestros a\u00f1os de optimizaci\u00f3n de la calidad de la soja entera extruida y la harina de soja de ExPress\u00ae, hemos estado insistiendo en cocinar la soja en un rango de 0,02 a 0,06 unidades de pH. Aumento o actividad ureasa. Hemos enfrentado objeci\u00f3n tras objeci\u00f3n de parte de consultores y nutricionistas que sugieren que estamos cocinando la soja en exceso.<\/p>\n<p>El hecho era, y a\u00fan es, que este rango recomendable de actividad ureasa se bas\u00f3 en la digestibilidad \u00f3ptima de nutrientes que observamos a temperaturas de extrusi\u00f3n que nos dar\u00e1n este rango de actividad ureasa.<\/p>\n<p>El rango \u201caceptable\u201d en la industria ha sido de 0,1 a 0,2 y, a veces, de 0,3 unidades de pH, dado que esto es lo que se encuentra en la literatura.&#160; Para nosotros, en esos rangos, a la soja y a la harina de soja definitivamente les falta cocci\u00f3n.<\/p>\n<p>El Dr. Nelson Ruiz present\u00f3 <a title=\"pruebas\" href=\"http:\/\/www.thepoultryfederation.com\/public\/userfiles\/files\/Ruiz_New%20insights%20on%20the%20urease%20activity%20range%20for%20soybean%20meal_abstract.pdf\"><\/a> en la Conferencia sobre nutrici\u00f3n de la Federaci\u00f3n de Aves de Corral de Arkansas de 2012 que respaldan lo que hemos estado recomendando desde principios de los a\u00f1os 90 con respecto al rango aceptable de actividad ureasa.<\/p>\n<p>El Dr. Ruiz afirm\u00f3 lo siguiente:<\/p>\n<p>1- Desde el a\u00f1o 2005, se ha informado que los elevados inhibidores de tripsina en la soja (m\u00e1s de 3,5 mg\/gramo) est\u00e1n relacionados con los brotes de pasaje r\u00e1pido de los alimentos en pollos de engorde. Es una condici\u00f3n en la que los excrementos de los pollos de engorde pierden su forma y consistencia normales, y contienen alimentos no digeridos, visibles para el ojo desnudo.<\/p>\n<p>2- Los datos recopilados durante m\u00e1s de 8 a\u00f1os de un gran n\u00famero de eventos de pasaje r\u00e1pido de los alimentos en la industria av\u00edcola respaldaron el concepto de que los inhibidores \u00f3ptimos de tripsina residual en la harina de soja comercial est\u00e1n por debajo de los 2,0 mg\/gramo. Esto se relaciona con un aumento de la actividad ureasa de 0,06 unidades de pH.<\/p>\n<p>Uno se pregunta: \u00bfc\u00f3mo es que la industria av\u00edcola supo sobrellevar los elevados inhibidores de tripsina durante los \u00faltimos 50 a\u00f1os y ahora est\u00e1 teniendo problemas?<\/p>\n<p>Tal como lo explica el Dr. Ruiz, el hecho es que los pollos de engorde que se utilizan hoy en d\u00eda consumen enormes cantidades de alimento para manifestar su potencial gen\u00e9tico, a diferencia de d\u00e9cadas atr\u00e1s y, subsecuentemente, el l\u00edmite superior de la actividad ureasa era v\u00e1lido en ese momento, pero ya no lo es. El mayor consumo de ureasa y, posteriormente, de inhibidores de tripsina, debido al mayor consumo de alimentos, resultar\u00e1 en un r\u00e1pido pasaje de los alimentos y, en definitiva, en un rendimiento inferior.<\/p>\n<p>El Dr. del Dr. Ruiz para la actividad de urease en la harina de soja adecuadamente procesada es de 0,00 a 0,05 unidades de pH. Aumento.<\/p>\n<p>Ese n\u00famero no difiere mucho de nuestra recomendaci\u00f3n de 0,02 a 0,06 unidades de pH. Aumento.<\/p>\n<p>El punto es el siguiente: la mejor forma de optimizar el proceso de la soja es confiar en los animales que la consumen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En nuestros a\u00f1os de optimizaci\u00f3n de la calidad de la soja entera extruida y la harina de soja de ExPress\u00ae, hemos estado insistiendo en cocinar la soja en un rango de 0,02 a 0,06 unidades de pH. Aumento o actividad ureasa. Hemos enfrentado objeci\u00f3n tras objeci\u00f3n de parte de consultores y nutricionistas que sugieren que [&hellip;]<\/p>\n","protected":false},"author":55,"featured_media":10725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7183],"tags":[433,463,447,439,444,8994],"class_list":["post-3617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-tecnologia","tag-digestibilidad-de-la-soja-extruida-es-2","tag-harina-de-soja-de-express-es-4","tag-planta-rentable-de-procesamiento-de-piensos","tag-productos-extruidos-es","tag-soja-es-3","tag-tourteau-de-soja-express"],"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>Nuevas perspectivas sobre el rango de actividad ureasa para la harina de soja - 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\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuevas perspectivas sobre el rango de actividad ureasa para la harina de soja\" \/>\n<meta property=\"og:description\" content=\"En nuestros a\u00f1os de optimizaci\u00f3n de la calidad de la soja entera extruida y la harina de soja de ExPress\u00ae, hemos estado insistiendo en cocinar la soja en un rango de 0,02 a 0,06 unidades de pH. 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Hemos enfrentado objeci\u00f3n tras objeci\u00f3n de parte de consultores y nutricionistas que sugieren que [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\/\" \/>\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=\"2015-03-12T14:34:14+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-26T21:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2018\/03\/soy-beans.png\" \/>\n\t<meta property=\"og:image:width\" content=\"920\" \/>\n\t<meta property=\"og:image:height\" content=\"320\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Nabil Said\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@InstaProInt\" \/>\n<meta name=\"twitter:site\" content=\"@InstaProInt\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\\\/\"},\"author\":{\"name\":\"Nabil Said\",\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#\\\/schema\\\/person\\\/700308fc8307ab9fa786def0c8da618f\"},\"headline\":\"Nuevas perspectivas sobre el rango de actividad ureasa para la harina de soja\",\"datePublished\":\"2015-03-12T14:34:14+00:00\",\"dateModified\":\"2022-04-26T21:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\\\/\"},\"wordCount\":532,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/instapro.spinuhost.com\\\/wp-content\\\/uploads\\\/2018\\\/03\\\/soy-beans.png\",\"keywords\":[\"Digestibilidad de la soya extruida\",\"Harina de soya de ExPress\",\"Planta rentable de procesamiento de piensos\",\"Productos extruidos\",\"Soja\",\"Tourteau de soja ExPress\"],\"articleSection\":[\"Nutricion &amp; Tecnologia\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\\\/\",\"url\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/nuevas-perspectivas-sobre-el-rango-de-actividad-ureasa-para-la-harina-de-soja\\\/\",\"name\":\"Nuevas perspectivas sobre el rango de actividad ureasa para la harina de soja - 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