{"id":6439,"date":"2013-10-29T09:00:01","date_gmt":"2013-10-29T14:00:01","guid":{"rendered":"https:\/\/www.insta-pro.com\/es\/2013\/10\/29\/high-shear-extrusion-of-soybeans\/"},"modified":"2022-04-26T15:57:45","modified_gmt":"2022-04-26T20:57:45","slug":"high-shear-extrusion-of-soybeans","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/high-shear-extrusion-of-soybeans\/","title":{"rendered":"Extrusi\u00f3n de soya de alta fricci\u00f3n y nutrici\u00f3n de rumiantes"},"content":{"rendered":"<p>El requisito de amino\u00e1cidos de las vacas lecheras, la res y otros animales rumiantes proviene tanto de las prote\u00ednas microbianas producidas durante la fermentaci\u00f3n en el <a href=\"http:\/\/en.wikipedia.org\/wiki\/Rumen\">rumen<\/a> como de las prote\u00ednas dietarias que escapan de la fermentaci\u00f3n en el <a href=\"http:\/\/en.wikipedia.org\/wiki\/Rumen\">rumen<\/a>. Esto \u00faltimo se conoce como <a href=\"http:\/\/www.agromedia.ca\/ADM_Articles\/content\/f1a1u1.pdf\">prote\u00ednas ingeridas no degradables<\/a> (UIP, por su sigla en ingl\u00e9s) o prote\u00ednas by-pass.<\/p>\n<p>El requisito de <a href=\"http:\/\/www.agromedia.ca\/ADM_Articles\/content\/f1a1u1.pdf\">UIP<\/a> resulta influenciado por la edad del animal y la producci\u00f3n de leche. Mientras m\u00e1s leche produzca y m\u00e1s joven sea el animal, m\u00e1s <a href=\"http:\/\/www.agromedia.ca\/ADM_Articles\/content\/f1a1u1.pdf\">UIP<\/a> requiere.<\/p>\n<p>Se estudiaron varios m\u00e9todos de tratamiento de soya y harina de soya para modificar la tasa de degradaci\u00f3n de prote\u00ednas en rumen al protegerlas de la degradaci\u00f3n en el rumen. Algunos de estos m\u00e9todos son la <a href=\"https:\/\/www.insta-pro.com\/products-services\/extruders.html\">extrusi\u00f3n de alta fricci\u00f3n<\/a>, el tostado, la expulsi\u00f3n y el uso de <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lignosulfonates\">lignosulfonato<\/a> y <a href=\"http:\/\/en.wikipedia.org\/wiki\/Formaldehyde\">formaldeh\u00eddo<\/a>.<\/p>\n<p>Se puede lograr una UIP de hasta un 70&#160;% mediante la <a href=\"https:\/\/www.insta-pro.com\/products-services\/extruders.html\">extrusi\u00f3n de alta fricci\u00f3n<\/a> de la soya, lo que resulta en un producto de calidad m\u00e1s uniforme que la obtenida mediante el tostado. <a href=\"http:\/\/books.google.com\/books?id=pTUW-t51UKMC&amp;pg=PA86&amp;lpg=PA86&amp;dq=Aldrich+and+Merchen+1995&amp;source=bl&amp;ots=q2YBTFVstY&amp;sig=vG0P1y550P_xw3HnA_x_tZoyoJc&amp;hl=en&amp;sa=X&amp;ei=EJ1qUt3uOuKbygGxjoGgCQ&amp;ved=0CDUQ6AEwBg#v=onepage&amp;q=Aldrich%20and%20Merchen%201995&amp;f=false\">Aldrich y Merchen<\/a> (1995) demostraron el efecto de la temperatura de la extrusi\u00f3n de alta fricci\u00f3n en el nivel de UIP y la digestibilidad de la soya. La temperatura de extrusi\u00f3n de 104&#160;\u00b0C result\u00f3 en una UIP 3,4 veces mayor que la de la soya cruda. Aumentar a\u00fan m\u00e1s la temperatura de extrusi\u00f3n a 149&#160;\u00b0C result\u00f3 en una UIP de un 63,3&#160;%, mientras que se alcanz\u00f3 una UIP de un 69,9&#160;% a 160&#160;\u00b0C.<\/p>\n<p>Lograr un alto nivel de prote\u00ednas no degradables o prote\u00ednas by-pass debe combinarse con una mayor digestibilidad de las prote\u00ednas y los amino\u00e1cidos mediante el control de la <a href=\"http:\/\/en.wikipedia.org\/wiki\/Maillard_reaction\">reacci\u00f3n Maillard<\/a>. Controlar esta reacci\u00f3n al optimizar el proceso de calentamiento es la clave para la protecci\u00f3n exitosa de las prote\u00ednas y as\u00ed lograr los resultados deseados de una mayor producci\u00f3n de leche.<\/p>\n<p>El sistema de <a href=\"https:\/\/www.insta-pro.com\/products-services\/presses.html?searched=express&amp;advsearch=oneword&amp;highlight=ajaxSearch_highlight+ajaxSearch_highlight1\">extrusi\u00f3n-expulsi\u00f3n (ExPress\u00ae) de Insta-Pro<\/a> se usa con \u00e9xito para producir harina de soya de ExPress\u00ae de alta calidad, tal como se document\u00f3 en los estudios realizados por la Universidad Estatal de Utah en la \u00faltima d\u00e9cada. Las vacas lecheras altamente lactantes que se alimentaron con harina de soya <a href=\"https:\/\/www.insta-pro.com\/products-services\/presses.html?searched=express&amp;advsearch=oneword&amp;highlight=ajaxSearch_highlight+ajaxSearch_highlight1\">ExPress\u00ae de alta fricci\u00f3n de Insta-Pro<\/a> produjeron 2 lb m\u00e1s de leche corregida por grasa por d\u00eda que las vacas que se alimentaron con otra harina de soya expulsada o harina de soya extra\u00edda por solventes, disponibles a nivel comercial.<\/p>\n<p>Nuestra tarea es ayudarlo a optimizar su sistema Insta-Pro para que pueda producir el producto de mejor calidad, m\u00e1s all\u00e1 del mercado destino o de la especie animal que pretenda alimentar.<\/p>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p>El requisito de amino\u00e1cidos de las vacas lecheras, la res y otros animales rumiantes proviene tanto de las prote\u00ednas microbianas producidas durante la fermentaci\u00f3n en el rumen como de las prote\u00ednas dietarias que escapan de la fermentaci\u00f3n en el rumen. Esto \u00faltimo se conoce como prote\u00ednas ingeridas no degradables (UIP, por su sigla en ingl\u00e9s) [&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":[5849,8994,635,463,992,640,5849,439,794,444,8994],"class_list":{"0":"post-6439","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-nutricion-tecnologia","8":"tag-produccion-de-leche-de-las-vacas-lecheras","9":"tag-tourteau-de-soja-express","10":"tag-formulacion-de-piensos","11":"tag-harina-de-soja-de-express-es-4","12":"tag-soybean-processing-es","13":"tag-proceso-de-express-es","15":"tag-productos-extruidos-es","16":"tag-by-passed-protein-es","17":"tag-soja-es-3"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - 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