{"id":19699,"date":"2023-10-04T07:00:28","date_gmt":"2023-10-04T12:00:28","guid":{"rendered":"https:\/\/www.insta-pro.com\/blog\/strategie-commerciale-et-financement\/plus-dacide-acetique-equivaut-a-plus-de-matiere-grasse-laitiere-ingredients-des-composants-du-lait\/"},"modified":"2023-10-04T07:00:28","modified_gmt":"2023-10-04T12:00:28","slug":"plus-dacide-acetique-equivaut-a-plus-de-matiere-grasse-laitiere-ingredients-des-composants-du-lait","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/plus-dacide-acetique-equivaut-a-plus-de-matiere-grasse-laitiere-ingredients-des-composants-du-lait\/","title":{"rendered":"Plus d’acide ac\u00e9tique \u00e9quivaut \u00e0 plus de mati\u00e8re grasse laiti\u00e8re : ingr\u00e9dients des composants du lait"},"content":{"rendered":"

Les producteurs laitiers sont r\u00e9mun\u00e9r\u00e9s de deux mani\u00e8res principales : en produisant plus de lait ou en produisant davantage de composants laitiers.
\n Les prot\u00e9ines et les mati\u00e8res grasses du lait sont ces deux composants, et le syst\u00e8me de tarification peut \u00eatre consult\u00e9 ici<\/a>.
\n C’est complexe, mais l’id\u00e9e principale est que les producteurs veulent produire plus de lait et plus de composants chaque jour avec leurs vaches.<\/p>\n

Pour compliquer les choses, tout ce que consomme une vache laiti\u00e8re p\u00e9n\u00e8tre dans le rumen, une \u00e9norme chambre de fermentation microbienne qui modifie tout.
\n Les virus, les bact\u00e9ries et les protozoaires du rumen<\/a> consomment une partie de tout cela pour leurs propres besoins.
\n Ces microbes produisent \u00e0 leur tour des acides gras volatils, \u00e0 savoir, l’acide ac\u00e9tique, l’acide propionique et l’acide butyrique, qui sont absorb\u00e9s et donnent plus d’\u00e9nergie \u00e0 la vache.
\n Mais une autre fonction importante est \u00e0 souligner : les acides gras volatils sont les pr\u00e9curseurs des composants du lait.
\n Dans ce blog, l’accent portera sur les mati\u00e8res grasses du lait.<\/p>\n

Une \u00e9tude r\u00e9cente<\/a> a permis de mieux comprendre ces relations.
\n L’\u00e9tude a consist\u00e9 \u00e0 donner diff\u00e9rents taux d’acide ac\u00e9tique et d’acide butyrique \u00e0 des vaches laiti\u00e8res et \u00e0 analyser plusieurs r\u00e9actions.
\n Bien que l’administration d’une plus grande quantit\u00e9 d’acide butyrique ait entra\u00een\u00e9 des changements dans les voies du rumen et d’autres r\u00e9actions, aucune augmentation de la production de mati\u00e8res grasses du lait n’a pu \u00eatre d\u00e9montr\u00e9e.
\n Au contraire, l’inverse s’est produit.
\n Par cons\u00e9quent, une situation dans laquelle vous produisez plus d’acide butyrique dans le rumen ne serait pas utile pour augmenter la mati\u00e8re grasse du lait.<\/p>\n

\u00c0 l’inverse, une plus grande quantit\u00e9 d’acide ac\u00e9tique dans le rumen se traduit par une plus grande quantit\u00e9 de mati\u00e8res grasses du lait.
\n Cette \u00e9tude et d’autres ont prouv\u00e9 que l’acide ac\u00e9tique est le pr\u00e9curseur n\u00e9cessaire \u00e0 une plus grande production de mati\u00e8res grasses dans le lait.<\/p>\n

Cette d\u00e9couverte est int\u00e9ressante si l’on consid\u00e8re que le tourteau de soja ExPress\u00ae, un meilleur ingr\u00e9dient de soja obtenu par le proc\u00e9d\u00e9 d’extrusion s\u00e8che \u00e0 haut cisaillement (\u00e0 l’aide de l’\u00e9quipement Insta-Pro) a montr\u00e9<\/a> qu’elle am\u00e9liorait la d\u00e9gradation de fibres dans le rumen et augmentait consid\u00e9rablement l’acide ac\u00e9tique dans le rumen, tout en diminuant consid\u00e9rablement l’acide butyrique.
\n De m\u00eame, la production journali\u00e8re de mati\u00e8res grasses du lait a \u00e9galement augment\u00e9 consid\u00e9rablement.<\/p>\n

De meilleures versions des ingr\u00e9dients de base peuvent pr\u00e9senter de nombreux avantages pour les producteurs laitiers.<\/p>\n","protected":false},"excerpt":{"rendered":"

Les producteurs laitiers sont r\u00e9mun\u00e9r\u00e9s de deux mani\u00e8res principales : en produisant plus de lait ou en produisant davantage de composants laitiers. Les prot\u00e9ines et les mati\u00e8res grasses du lait sont ces deux composants, et le syst\u00e8me de tarification peut \u00eatre consult\u00e9 ici. C’est complexe, mais l’id\u00e9e principale est que les producteurs veulent produire plus […]<\/p>\n","protected":false},"author":13,"featured_media":14375,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[8322,1452,638,5843,5406,8998,9014],"class_list":["post-19699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-extrusion-a-sec-a-cisaillement-eleve","tag-nutrition-fr-2","tag-procede-express-fr","tag-production-de-lait-de-la-vache-laitiere","tag-produits-laitiers","tag-regimes-alimentaires-pour-animaux-fr","tag-soja-express"],"acf":[],"yoast_head":"\nPlus d'acide ac\u00e9tique \u00e9quivaut \u00e0 plus de mati\u00e8re grasse laiti\u00e8re : ingr\u00e9dients des composants du lait - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Les producteurs laitiers sont 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