{"id":13966,"date":"2020-05-28T04:00:04","date_gmt":"2020-05-28T09:00:04","guid":{"rendered":"https:\/\/www.insta-pro.com\/blog\/non-classe\/les-anti-nutriments-2e-partie-les-variations-entre-produits-a-base-de-soja-transformes-par-des-procedes-mecaniques\/"},"modified":"2020-05-28T04:00:04","modified_gmt":"2020-05-28T09:00:04","slug":"les-anti-nutriments-2e-partie-les-variations-entre-produits-a-base-de-soja-transformes-par-des-procedes-mecaniques","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/les-anti-nutriments-2e-partie-les-variations-entre-produits-a-base-de-soja-transformes-par-des-procedes-mecaniques\/","title":{"rendered":"Les anti-nutriments, 2e partie\u00a0: les variations entre produits \u00e0 base de soja transform\u00e9s par des proc\u00e9d\u00e9s m\u00e9caniques"},"content":{"rendered":"<p>Comme \u00e9voqu\u00e9 dans la 1re partie, dans un article pr\u00e9c\u00e9dent, l\u2019activit\u00e9 ur\u00e9asique est tr\u00e8s utile pour d\u00e9terminer si le soja a \u00e9t\u00e9 suffisamment cuit pour r\u00e9duire les FAN. Toutefois, cet indicateur ne permet pas de savoir si le chauffage a pu endommager les prot\u00e9ines du soja. S\u2019il est n\u00e9cessaire de chauffer les graines de soja pour r\u00e9duire la quantit\u00e9 de facteurs anti-nutritionnels (FAN), une trop forte exposition au traitement thermique peut provoquer une <a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/maillard-reaction\">r\u00e9action de Maillard<\/a>, qui endommage les prot\u00e9ines. Cela r\u00e9duit la digestibilit\u00e9 des prot\u00e9ines (et des acides amin\u00e9s essentiels) et peut donner une couleur plus fonc\u00e9e au tourteau, en plus d\u2019alt\u00e9rer sa saveur.<\/p>\n<p>Un <a href=\"https:\/\/en.engormix.com\/feed-machinery\/forums\/important-differences-between-soybean-t50674\/?utm_source=notification&amp;utm_medium=email&amp;utm_campaign=2-1-0&amp;smId=79937b87ddddb9f860b5866264575f2d#521496\">article<\/a> r\u00e9cemment publi\u00e9 a r\u00e9v\u00e9l\u00e9 que les produits \u00e0 base de soja pr\u00e9sentent des teneurs en FAN diverses, ainsi qu\u2019une digestibilit\u00e9 variable des nutriments, en fonction du type de traitement utilis\u00e9. Plus pr\u00e9cis\u00e9ment, le tourteau de soja non d\u00e9shuil\u00e9 et le tourteau de soja d\u00e9shuil\u00e9 par voie m\u00e9canique peuvent pr\u00e9senter des diff\u00e9rences de taux de FAN et de digestibilit\u00e9 des prot\u00e9ines en raison de fluctuations des conditions de transformation. En revanche, ce n\u2019est pas le cas des graines de soja transform\u00e9es correctement par l\u2019extrusion \u00e0 sec \u00e0 cisaillement \u00e9lev\u00e9, qui est un <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/control-your-process-control-your-temperature\/\">processus bien ma\u00eetris\u00e9<\/a>. Les produits \u00e0 base de soja extrud\u00e9, lorsqu\u2019ils sont transform\u00e9s selon les param\u00e8tres recommand\u00e9s, ne pr\u00e9sentent que tr\u00e8s peu de variations en mati\u00e8re de <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/high-temperature-short-time-extrusion-cooking-preserves-protein-quality\/\">qualit\u00e9<\/a> nutritionnelle, d\u2019un lot \u00e0 l\u2019autre ou d\u2019une usine \u00e0 l\u2019autre \u2013 qu\u2019il s\u2019agisse de tourteau de soja <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/using-dry-extruded-whole-soybeans-extruded-full-fat-in-formulations\/\">non d\u00e9shuil\u00e9 extrud\u00e9<\/a> ou <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/properly-processed-express-soy-meal-maintains-high-digestibility-greater-metabolizable-energy\/\">ExPress\u00ae<\/a>.<\/p>\n<p>La lysine, un acide amin\u00e9 limitant, est particuli\u00e8rement expos\u00e9 \u00e0 la r\u00e9action de Maillard provoqu\u00e9e par un traitement thermique prolong\u00e9. Le graphique ci-dessous montre que la digestibilit\u00e9 de la lysine augmente de 12\u00a0% chez les poulets de chair nourris au tourteau extrud\u00e9, par rapport \u00e0 ceux nourris au tourteau transform\u00e9 par soufflage (c\u2019est-\u00e0-dire \u00e0 des temp\u00e9ratures de traitement plus basses que celles de l\u2019extrusion pendant 1 \u00e0 2 minutes). Cet effet est encore plus marqu\u00e9 en cas de traitements thermiques de longue dur\u00e9e tels que la torr\u00e9faction et le grillage. Pour avoir l\u2019assurance d\u2019obtenir des ingr\u00e9dients de haute qualit\u00e9 et aux caract\u00e9ristiques constantes, choisissez l\u2019extrusion \u00e0 sec \u00e0 cisaillement \u00e9lev\u00e9.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929 aligncenter\" src=\"https:\/\/www.insta-pro.com\/wp-content\/uploads\/2020\/05\/Katie-Graph.png\" alt=\"Graphique montrant la digestibilit\u00e9 des acides amin\u00e9s\" width=\"472\" height=\"296\" srcset=\"https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2020\/05\/Katie-Graph.png 472w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2020\/05\/Katie-Graph-300x188.png 300w\" sizes=\"auto, (max-width: 472px) 100vw, 472px\" \/><\/p>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comme \u00e9voqu\u00e9 dans la 1re partie, dans un article pr\u00e9c\u00e9dent, l\u2019activit\u00e9 ur\u00e9asique est tr\u00e8s utile pour d\u00e9terminer si le soja a \u00e9t\u00e9 suffisamment cuit pour r\u00e9duire les FAN. Toutefois, cet indicateur ne permet pas de savoir si le chauffage a pu endommager les prot\u00e9ines du soja. S\u2019il est n\u00e9cessaire de chauffer les graines de soja [&hellip;]<\/p>\n","protected":false},"author":31,"featured_media":5240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[8583,1588,8068],"class_list":["post-13966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-activite-ureasique","tag-extrusion-fr","tag-lysine-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Les anti-nutriments, 2e partie\u00a0: les variations entre produits \u00e0 base de soja transform\u00e9s par des proc\u00e9d\u00e9s m\u00e9caniques - Insta-Pro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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