{"id":21976,"date":"2025-04-30T06:00:36","date_gmt":"2025-04-30T11:00:36","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=21976"},"modified":"2025-04-17T15:51:57","modified_gmt":"2025-04-17T20:51:57","slug":"analyse-des-dommages-thermiques-a-partir-du-rapport-de-lysine-et-avantages-de-lextrusion","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/analyse-des-dommages-thermiques-a-partir-du-rapport-de-lysine-et-avantages-de-lextrusion\/","title":{"rendered":"Analyse des dommages thermiques \u00e0 partir du rapport de lysine et avantages de l’extrusion"},"content":{"rendered":"

La m\u00e9thode et les param\u00e8tres de transformation des graines de soja brutes en tourteau de soja peuvent avoir un impact sur la qualit\u00e9, notamment l’inactivation efficace des facteurs antinutritionnels.
\nQuel que soit le traitement thermique, il convient de ne pas trop cuire ni de d\u00e9t\u00e9riorer les graines, car cela pourrait affecter la digestibilit\u00e9 des acides amin\u00e9s pr\u00e9sents dans les prot\u00e9ines, les rendant ainsi indisponibles pour l’animal.
\nLa lysine, le premier acide amin\u00e9 limitant dans les r\u00e9gimes monogastriques, est le plus susceptible d’\u00eatre endommag\u00e9, formant des complexes non digestibles avec les sucres<\/a>.
\nPar cons\u00e9quent, la qualit\u00e9 des prot\u00e9ines est li\u00e9e au profil d’acides amin\u00e9s d’une prot\u00e9ine et \u00e0 la quantit\u00e9 disponible pour l’animal.
\nC’est pourquoi il est important de conna\u00eetre les param\u00e8tres appropri\u00e9s pour le traitement des graines de soja<\/a> et des autres ingr\u00e9dients.<\/p>\n

La relation entre la lysine et les prot\u00e9ines est d\u00e9crite dans le rapport lysine\/prot\u00e9ines brutes.
\nEn g\u00e9n\u00e9ral, la concentration en lysine diminue si un ingr\u00e9dient est endommag\u00e9 par la chaleur.
\nPar cons\u00e9quent, la mesure de la concentration de lysine exprim\u00e9e en pourcentage de prot\u00e9ines brutes peut \u00eatre utilis\u00e9e comme indicateur des dommages caus\u00e9s par la chaleur ou de la surtransformation des ingr\u00e9dients des aliments pour animaux.
\nDes valeurs r\u00e9duites du rapport lysine\/prot\u00e9ines (inf\u00e9rieur \u00e0 6) ont \u00e9t\u00e9 associ\u00e9es \u00e0 des dommages thermiques<\/a>.<\/p>\n

L’extrusion \u00e0 sec \u00e0 haut cisaillement est un proc\u00e9d\u00e9 de cuisson de courte dur\u00e9e \u00e0 haute temp\u00e9rature d’Insta-Pro qui se concentre sur des param\u00e8tres appropri\u00e9s pour \u00e9viter de trop cuire les ingr\u00e9dients.
\nEn examinant les essais d’alimentation animale ci-dessous qui ont \u00e9t\u00e9 men\u00e9s pour tester la valeur nutritionnelle et les r\u00e9sultats de laboratoire du tourteau de soja ExPress\u00ae, on peut noter que le rapport lysine\/prot\u00e9ines est sup\u00e9rieur \u00e0 6, ce qui indique que le tourteau de soja n’a pas \u00e9t\u00e9 endommag\u00e9 par la chaleur.<\/p>\n\n\n\n\n\n\n\n\n
R\u00e9f\u00e9rence
\n<\/strong><\/td>\n		Essai d’alimentation
\n<\/strong><\/td>\n		Rapport lysine\/prot\u00e9ines brutes
\n<\/strong><\/td>\n		Digestibilit\u00e9 de la lysine, %
\n<\/strong><\/td>\n<\/tr>\n
Zhang et al., 1993<\/td>\nVolaille<\/td>\n6.01<\/td>\n91.4<\/td>\n<\/tr>\n
Woodworth et al., 2001<\/td>\nPorcs<\/td>\n6.20<\/td>\n91.0<\/td>\n<\/tr>\n
Karr-Lilienthal et al., 2006<\/td>\nVolaille<\/td>\n6.05<\/td>\n89.3<\/td>\n<\/tr>\n
\u00c9tude sur les porcs, 2018<\/td>\nPorcs<\/td>\n6.20<\/td>\n92.0<\/td>\n<\/tr>\n
Insta-Pro\u00ae (sur la base d’analyses de laboratoire)<\/td>\n–<\/td>\n6.20<\/td>\n–<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Ces valeurs sont align\u00e9es sur les valeurs \u00e9lev\u00e9es de digestibilit\u00e9 de la lysine et d’\u00e9nergie m\u00e9tabolisable chez les volailles et les porcs nourris avec du tourteau de soja ExPress\u00ae.
\nBien que les essais d’alimentation animale soient le moyen le plus pr\u00e9cis de v\u00e9rifier si un ingr\u00e9dient a \u00e9t\u00e9 correctement transform\u00e9, les valeurs du rapport lysine\/prot\u00e9ines (qui n\u00e9cessitent une analyse en laboratoire) constituent un outil de contr\u00f4le de la qualit\u00e9 et un indicateur des dommages caus\u00e9s par la chaleur qui peuvent \u00eatre utilis\u00e9s par les transformateurs de soja pour \u00e9valuer la qualit\u00e9 du tourteau de soja.<\/p>\n

Points cl\u00e9s \u00e0 prendre en compte :
\n<\/strong><\/p>\n

    \n
  • De nombreuses techniques de transformation sont susceptibles d’endommager les graines par la chaleur, notamment l’extraction par solvant \u00e0 haute temp\u00e9rature, la torr\u00e9faction ou la cuisson directe \u00e0 la vapeur.
    \nLes param\u00e8tres de traitement thermique sont cruciaux et doivent \u00eatre correctement d\u00e9finis pour obtenir des produits de haute qualit\u00e9.
    \nLes param\u00e8tres de pr\u00e9cision d\u00e9finis pour le proc\u00e9d\u00e9 d’extrusion \u00e0 sec \u00e0 haut cisaillement et le proc\u00e9d\u00e9 \u00e0 haute temp\u00e9rature et de courte dur\u00e9e d’Insta-Pro emp\u00eachent l’apparition de dommages li\u00e9s \u00e0 la chaleur.<\/li>\n
  • Les transformateurs peuvent utiliser le rapport lysine\/prot\u00e9ines brutes comme indicateur suppl\u00e9mentaire des dommages caus\u00e9s par la chaleur.<\/li>\n
  • Le contr\u00f4le des param\u00e8tres de transformation est primordial pour obtenir un produit de qualit\u00e9 qui favorise la digestibilit\u00e9 et la performance de production des animaux.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    La m\u00e9thode et les param\u00e8tres de transformation des graines de soja brutes en tourteau de soja peuvent avoir un impact sur la qualit\u00e9, notamment l’inactivation efficace des facteurs antinutritionnels. Quel que soit le traitement thermique, il convient de ne pas trop cuire ni de d\u00e9t\u00e9riorer les graines, car cela pourrait affecter la digestibilit\u00e9 des acides […]<\/p>\n","protected":false},"author":40,"featured_media":20583,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[543,8322,825,1452,638,585],"class_list":["post-21976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-digestibilite-du-soja-extrude-fr","tag-extrusion-a-sec-a-cisaillement-eleve","tag-anti-nutritional-factors-fr","tag-nutrition-fr-2","tag-procede-express-fr","tag-produits-enrichis-fr-3"],"acf":[],"yoast_head":"\nAnalyse des dommages thermiques \u00e0 partir du rapport de lysine et avantages de l'extrusion - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Une cuisson excessive des graines alt\u00e8re les acides amin\u00e9s des prot\u00e9ines, les rendant ainsi indisponibles pour les animaux. 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