{"id":21970,"date":"2025-04-02T06:00:00","date_gmt":"2025-04-02T11:00:00","guid":{"rendered":"https:\/\/www.insta-pro.com\/blog\/strategie-commerciale-et-financement\/tous-les-oleagineux-ne-se-valent-pas-lextrusion-revele-leur-valeur-cachee\/"},"modified":"2025-04-02T06:00:00","modified_gmt":"2025-04-02T11:00:00","slug":"tous-les-oleagineux-ne-se-valent-pas-lextrusion-revele-leur-valeur-cachee","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/tous-les-oleagineux-ne-se-valent-pas-lextrusion-revele-leur-valeur-cachee\/","title":{"rendered":"Tous les ol\u00e9agineux ne se valent pas – L’extrusion r\u00e9v\u00e8le leur valeur cach\u00e9e"},"content":{"rendered":"

En ce qui concerne les ol\u00e9agineux et les c\u00e9r\u00e9ales, beaucoup supposent qu’il s’agit de mati\u00e8res premi\u00e8res interchangeables avec peu de variations.
\n Cependant, cela ne pourrait \u00eatre plus \u00e9loign\u00e9 de la r\u00e9alit\u00e9.
\n Les diff\u00e9rences dans les m\u00e9thodes de transformation et la qualit\u00e9 des mati\u00e8res premi\u00e8res ont un impact significatif sur la valeur nutritionnelle. Pourtant, les proc\u00e9d\u00e9s traditionnels \u00e0 grande \u00e9chelle traitent toutes les graines de soja de la m\u00eame mani\u00e8re et les m\u00e9langent souvent, ce qui diminue leurs caract\u00e9ristiques uniques.<\/p>\n

L’un des fils conducteurs des blogs d’Insta-Pro illustre les ol\u00e9agineux, les c\u00e9r\u00e9ales et leurs ingr\u00e9dients finaux qui pr\u00e9sentent plus de diff\u00e9renciation qu’on ne le suppose g\u00e9n\u00e9ralement \u2013 l’id\u00e9e de la d\u00e9commoditisation.
\n Ne cherchez pas plus loin que le tourteau de soja ExPress\u00ae, nutritionnellement sup\u00e9rieur au tourteau de soja standard extrait par solvant lorsqu’il est utilis\u00e9 comme ingr\u00e9dient pour l’alimentation du b\u00e9tail.
\n Nous montrons ces diff\u00e9rences \u00e0 l’aide de donn\u00e9es issues d’essais d’alimentation animale (voir ici<\/a> et ici<\/a>).<\/p>\n

En tant que principale source de prot\u00e9ines pour l’alimentation du b\u00e9tail dans le monde, il existe des diff\u00e9rences dans la teneur des prot\u00e9ines des graines de soja brutes.
\n Par exemple, il est \u00e9vident que la p\u00e9riode de croissance influence l’accumulation des nutriments dans les graines de soja<\/a>, ce qui explique en partie pourquoi les graines de soja produites dans des r\u00e9gions o\u00f9 la saison de croissance est plus courte ont tendance \u00e0 avoir une teneur en prot\u00e9ines plus faible.
\n De plus, certaines vari\u00e9t\u00e9s de graines de soja ont \u00e9t\u00e9 d\u00e9velopp\u00e9es avec des caract\u00e9ristiques sp\u00e9cifiques comme une teneur \u00e9lev\u00e9e en acide ol\u00e9ique<\/a>, offrant une meilleure stabilit\u00e9 de l’huile et des avantages nutritionnels am\u00e9lior\u00e9s, tout en contenant de l\u00e9g\u00e8res variations en prot\u00e9ines.
\n Cela peut avoir un impact sur les formulations d’aliments, car les r\u00e9gimes alimentaires du b\u00e9tail reposent sur un \u00e9quilibre pr\u00e9cis entre la qualit\u00e9 des prot\u00e9ines et la teneur \u00e9nerg\u00e9tique (mati\u00e8res grasses et huiles).<\/p>\n

Mais que se passe-t-il lorsque vous cultivez diff\u00e9rentes vari\u00e9t\u00e9s de graines de soja \u00e0 proximit\u00e9 les unes des autres au cours de la m\u00eame ann\u00e9e de r\u00e9colte ?
\n Il s’av\u00e8re qu’il existe des diff\u00e9rences significatives de teneur en nutriments entre les vari\u00e9t\u00e9s.
\n Des chercheurs ont publi\u00e9 une \u00e9tude<\/a> montrant que les vari\u00e9t\u00e9s de graines de soja biologiques et g\u00e9n\u00e9tiquement modifi\u00e9es (OGM), toutes cultiv\u00e9es dans l’\u00c9tat de l’Iowa<\/a>, sont diff\u00e9rentes, comme le montre le graphique suivant :<\/p>\n

\"\"<\/p>\n

En effet, les graines de soja biologiques, produites dans des conditions agronomiques similaires, sont plus riches en nutriments que les graines de soja OGM.
\n Comme indiqu\u00e9 ci-dessus, les graines de soja biologiques brutes contiennent plus de prot\u00e9ines et de sucres que les graines de soja OGM brutes.
\n Il est clair que les graines de soja ne sont pas une mati\u00e8re premi\u00e8re uniforme.
\n Pourtant, les m\u00e9thodes de transformation traditionnelles les traitent comme telles, en m\u00e9langeant diff\u00e9rentes vari\u00e9t\u00e9s, ce qui r\u00e9duit leur valeur.
\n Pourquoi devrions-nous traiter les graines de soja comme une mati\u00e8re premi\u00e8re uniforme alors que ce n’est manifestement pas le cas ?<\/p>\n

Heureusement, l’extrusion Insta-Pro permet de pr\u00e9server l’identit\u00e9 des graines ol\u00e9agineuses telles que les graines de soja.
\n Il n’est tout simplement pas n\u00e9cessaire d’homog\u00e9n\u00e9iser les graines de soja, au risque de les sous-\u00e9valuer<\/a>.
\n L’extrusion \u00e0 sec \u00e0 haut cisaillement permet de pr\u00e9server les avantages sp\u00e9cifiques d’une vari\u00e9t\u00e9 de graine de soja, comme ses qualit\u00e9s nutritionnelles en prot\u00e9ines ou ses caract\u00e9ristiques biologiques.
\n Si vous avez investi dans des graines de soja de haute qualit\u00e9, pourquoi laisser la transformation traditionnelle en r\u00e9duire la valeur ?
\n Contactez un repr\u00e9sentant commercial pour en savoir plus sur la pr\u00e9servation des nutriments des graines de soja gr\u00e2ce aux technologies d’extrusion Insta-Pro.<\/p>\n","protected":false},"excerpt":{"rendered":"

En ce qui concerne les ol\u00e9agineux et les c\u00e9r\u00e9ales, beaucoup supposent qu’il s’agit de mati\u00e8res premi\u00e8res interchangeables avec peu de variations. Cependant, cela ne pourrait \u00eatre plus \u00e9loign\u00e9 de la r\u00e9alit\u00e9. Les diff\u00e9rences dans les m\u00e9thodes de transformation et la qualit\u00e9 des mati\u00e8res premi\u00e8res ont un impact significatif sur la valeur nutritionnelle. Pourtant, les proc\u00e9d\u00e9s […]<\/p>\n","protected":false},"author":40,"featured_media":13411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[1588,938,8413,1452,638],"class_list":["post-21970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-extrusion-fr","tag-dietary-fats-oils-fr","tag-huile-residuelle","tag-nutrition-fr-2","tag-procede-express-fr"],"acf":[],"yoast_head":"\nTous les ol\u00e9agineux ne se valent pas - L'extrusion r\u00e9v\u00e8le leur valeur cach\u00e9e - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Beaucoup supposent que les ol\u00e9agineux et les c\u00e9r\u00e9ales sont des mati\u00e8res premi\u00e8res interchangeables avec peu de variations. 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