{"id":24084,"date":"2026-04-15T06:00:52","date_gmt":"2026-04-15T11:00:52","guid":{"rendered":"https:\/\/insta-pro.com\/?p=24084"},"modified":"2026-04-15T06:00:52","modified_gmt":"2026-04-15T11:00:52","slug":"lextrusion-a-sec-a-haut-cisaillement-reduit-les-antinutriments-pour-une-meilleure-digestibilite","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/strategie-commerciale-et-financement\/lextrusion-a-sec-a-haut-cisaillement-reduit-les-antinutriments-pour-une-meilleure-digestibilite\/","title":{"rendered":"L&rsquo;extrusion \u00e0 sec \u00e0 haut cisaillement r\u00e9duit les antinutriments pour une meilleure digestibilit\u00e9"},"content":{"rendered":"<p>Les facteurs antinutritionnels thermosensibles, tels que les inhibiteurs de trypsine, l&rsquo;ur\u00e9ase, la lipoxyg\u00e9nase et les lectines, sont pr\u00e9sents dans plusieurs cultures ol\u00e9agineuses, mais \u00e0 des niveaux particuli\u00e8rement \u00e9lev\u00e9s dans les graines de soja. Le plus pr\u00e9occupant est que l&rsquo;ur\u00e9ase et les inhibiteurs de trypsine interf\u00e8rent avec la digestion des prot\u00e9ines lorsqu&rsquo;ils sont consomm\u00e9s par les animaux. Une <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0377840116301821?via%3Dihub\">\u00e9tude<\/a> r\u00e9cente a examin\u00e9 la corr\u00e9lation entre les antinutriments alimentaires et la digestibilit\u00e9 des nutriments. \u00c0 mesure que les niveaux d&rsquo;antinutriments augmentaient, les volailles et les porcs pr\u00e9sentaient une diminution de la digestibilit\u00e9 des prot\u00e9ines et de la consommation d&rsquo;aliment.<\/p>\n<p>La mesure de l&rsquo;indice d&rsquo;ur\u00e9ase (UI) est une m\u00e9thode simple et utile pour d\u00e9terminer si le tourteau de soja a \u00e9t\u00e9 suffisamment chauff\u00e9 pour r\u00e9duire les antinutriments. Cependant, la mesure de l&rsquo;indice d&rsquo;ur\u00e9ase seule ne permet pas de savoir si le proc\u00e9d\u00e9 de chauffage a \u00e9t\u00e9 excessif. Si le processus thermique n&rsquo;est pas correctement ma\u00eetris\u00e9, les acides amin\u00e9s contenus dans le tourteau peuvent \u00eatre alt\u00e9r\u00e9s, ce qui r\u00e9duit leur digestibilit\u00e9 chez l&rsquo;animal.<\/p>\n<p>Les graines de soja extraites par solvant ou trait\u00e9es par d&rsquo;autres proc\u00e9d\u00e9s m\u00e9caniques pr\u00e9sentent des diff\u00e9rences dans les niveaux d&rsquo;antinutriments et la digestion des prot\u00e9ines en raison des variations de cuisson propres \u00e0 ces m\u00e9thodes de traitement. D&rsquo;apr\u00e8s plus de 50 ans d&rsquo;essais d&rsquo;alimentation animale, lorsque le soja est transform\u00e9 selon les param\u00e8tres recommand\u00e9s par extrusion \u00e0 sec \u00e0 haut cisaillement, tant le <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/using-dry-extruded-whole-soybeans-extruded-full-fat-in-formulations\/\">soja entier extrud\u00e9<\/a> (FFS) que le tourteau de soja <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/properly-processed-express-soy-meal-maintains-high-digestibility-greater-metabolizable-energy\/\">ExPress\u00ae<\/a> pr\u00e9sentent des variations minimes 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&rsquo;un lot \u00e0 l&rsquo;autre. Vous trouverez ci-dessous un tableau comparatif des ingr\u00e9dients couramment \u00e9tudi\u00e9s et de leur variation en inhibiteurs de trypsine, un antinutriment. Les diff\u00e9rences de digestibilit\u00e9 des prot\u00e9ines sont pr\u00e9sent\u00e9es ci-dessous ; elles montrent que la r\u00e9duction des antinutriments et la limitation de la surexposition thermique sont essentielles pour optimiser les performances des poulets de chair (c&rsquo;est-\u00e0-dire la digestibilit\u00e9 de la lysine).<\/p>\n<p>Si le traitement thermique du soja est n\u00e9cessaire pour r\u00e9duire les facteurs antinutritionnels (ANF), un traitement thermique excessif peut \u00e9galement endommager les prot\u00e9ines en raison de la <a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/maillard-reaction\">r\u00e9action de Maillard<\/a>. Cela r\u00e9duit la digestibilit\u00e9 des prot\u00e9ines (ainsi que celle des acides amin\u00e9s essentiels) et peut entra\u00eener des saveurs ind\u00e9sirables ainsi qu&rsquo;une couleur plus fonc\u00e9e du tourteau.<\/p>\n<p>La lysine, un acide amin\u00e9 limitant, est particuli\u00e8rement sensible \u00e0 la r\u00e9action de Maillard provoqu\u00e9e par un traitement thermique prolong\u00e9. Dans le graphique ci-dessus, la digestibilit\u00e9 de la lysine a \u00e9t\u00e9 am\u00e9lior\u00e9e de 2,4 points de pourcentage et celle de la m\u00e9thionine + cyst\u00e9ine de 8,0 % chez les poulets de chair nourris avec du tourteau de soja ExPress\u00ae, par rapport \u00e0 un tourteau de soja trait\u00e9 m\u00e9caniquement avec des \u00e9quipements concurrents. Cet effet est encore plus prononc\u00e9 avec des proc\u00e9d\u00e9s de chauffage prolong\u00e9s comme la torr\u00e9faction.<\/p>\n<p>Le proc\u00e9d\u00e9 ExPress\u00ae a \u00e9t\u00e9 optimis\u00e9 pour produire des ingr\u00e9dients de soja extrud\u00e9s \u00e0 haute digestibilit\u00e9. Insta-Pro propose une solution compl\u00e8te qui apporte des avantages nutritionnels pour un tourteau de soja de qualit\u00e9. Lorsque les param\u00e8tres d&rsquo;extrusion recommand\u00e9s sont appliqu\u00e9s, les produits obtenus pr\u00e9sentent une faible teneur en antinutriments et une digestibilit\u00e9 sup\u00e9rieure \u00e0 celle des produits \u00e0 base de soja courants, comme le montre le tableau ci-dessus. De plus, des niveaux faibles en inhibiteurs de trypsine et en ur\u00e9ase sont corr\u00e9l\u00e9s \u00e0 une meilleure digestibilit\u00e9 des acides amin\u00e9s et de l&rsquo;\u00e9nergie.<\/p>\n<p>Pour plus d&rsquo;informations, nous nous ferons un plaisir de vous fournir des donn\u00e9es suppl\u00e9mentaires sur les ingr\u00e9dients utilis\u00e9s dans l&rsquo;extrusion \u00e0 sec \u00e0 haut cisaillement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les facteurs antinutritionnels thermosensibles, tels que les inhibiteurs de trypsine, l&rsquo;ur\u00e9ase, la lipoxyg\u00e9nase et les lectines, sont pr\u00e9sents dans plusieurs cultures ol\u00e9agineuses, mais \u00e0 des niveaux particuli\u00e8rement \u00e9lev\u00e9s dans les graines de soja. Le plus pr\u00e9occupant est que l&rsquo;ur\u00e9ase et les inhibiteurs de trypsine interf\u00e8rent avec la digestion des prot\u00e9ines lorsqu&rsquo;ils sont consomm\u00e9s par les [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":24078,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8203],"tags":[8980,7838,113,153,1450,244,8982,52,27,87],"class_list":["post-24084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-strategie-commerciale-et-financement","tag-express-oil","tag-high-shear-dry-extrusion","tag-full-fat-soybean-extrusion","tag-soybean-oil","tag-nutrition","tag-protein","tag-express-soy","tag-full-fat-soy","tag-extrusion-processing-solutions","tag-express-soybean-meal"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - 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