{"id":3704,"date":"2015-03-12T09:34:14","date_gmt":"2015-03-12T14:34:14","guid":{"rendered":"https:\/\/www.insta-pro.com\/fr\/2015\/12\/nouvelles-perspectives-sur-lactivite-ureasique-pour-le-tourteau-de-soja\/"},"modified":"2022-04-26T16:19:52","modified_gmt":"2022-04-26T21:19:52","slug":"nouvelles-perspectives-sur-lactivite-ureasique-pour-le-tourteau-de-soja","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/nouvelles-perspectives-sur-lactivite-ureasique-pour-le-tourteau-de-soja\/","title":{"rendered":"Nouvelles perspectives sur l\u2019activit\u00e9 ur\u00e9asique pour le tourteau de soja"},"content":{"rendered":"<p><a href=\"http:\/\/blog.insta-pro.com-content\/uploads\/2015\/03\/chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2035 size-full\" src=\"http:\/\/blog.insta-pro.com-content\/uploads\/2015\/03\/chicken.jpg\" alt=\"poulet\" width=\"220\" height=\"337\" \/><\/a><\/p>\n<p>Pendant toutes les ann\u00e9es o\u00f9 nous avons optimis\u00e9 la qualit\u00e9 des graines de soja enti\u00e8res extrud\u00e9es et du tourteau de soja ExPress\u00ae, nous avons toujours insist\u00e9 sur le fait qu\u2019il fallait cuire le soja jusqu\u2019\u00e0 obtenir une augmentation du pH de 0,02 \u00e0 0,06   ou de l\u2019activit\u00e9 ur\u00e9asique. Nous avons \u00e9t\u00e9 constamment confront\u00e9s \u00e0 des objections de la part de consultants et de nutritionnistes nous sugg\u00e9rant que nous cuisions peut-\u00eatre trop les graines de soja.<\/p>\n<p>Le fait \u00e9tait, et est toujours, que cette gamme de valeurs recommand\u00e9e pour l\u2019activit\u00e9 ur\u00e9asique \u00e9tait bas\u00e9e sur la digestibilit\u00e9 optimale des nutriments que nous avions observ\u00e9es \u00e0 des temp\u00e9ratures d\u2019extrusion qui donnaient une activit\u00e9 ur\u00e9asique dans cette plage de valeurs.<\/p>\n<p>La plage \u00ab&#160;acceptable&#160;\u00bb dans l\u2019industrie est une augmentation de pH de 0,1-0,2, quelquefois 0,3, car c\u2019est ce que l\u2019on trouve dans la litt\u00e9rature.&#160; Selon nous, \u00e0 ces valeurs, les graines de soja ou le tourteau de soja sont sans aucun doute insuffisamment cuits.<\/p>\n<p>Le Dr Nelson Ruiz, lors de la conf\u00e9rence sur la nutrition de la f\u00e9d\u00e9ration d\u2019aviculture de l\u2019Arkansas en 2012, a apport\u00e9 des<a title=\"preuves\" href=\"http:\/\/www.thepoultryfederation.com\/public\/userfiles\/files\/Ruiz_New%20insights%20on%20the%20urease%20activity%20range%20for%20soybean%20meal_abstract.pdf\">preuves<\/a> qui vont dans le sens de ce que nous avons toujours recommand\u00e9 depuis le d\u00e9but des ann\u00e9es 90 concernant la plage de valeurs d\u2019activit\u00e9 ur\u00e9asique acceptables.<\/p>\n<p>Le Dr Ruiz a d\u00e9clar\u00e9 ceci&#160;:<\/p>\n<p>1-&#160;Depuis 2005, on constate une corr\u00e9lation entre une haute teneur en inhibiteurs de trypsine dans le tourteau de soja (plus de 3,5&#160;mg\/gramme) et des \u00e9pisodes de digestion acc\u00e9l\u00e9r\u00e9e chez les poulets. C\u2019est un \u00e9tat dans lequel les d\u00e9jections des poulets perdent leur forme et consistance habituelles, et contiennent de la nourriture non dig\u00e9r\u00e9e qui se remarque \u00e0 l\u2019\u0153il nu.<\/p>\n<p>2-&#160;Les donn\u00e9es accumul\u00e9es sur une p\u00e9riode de 8 ans pour un nombre important d\u2019\u00e9pisodes de digestion acc\u00e9l\u00e9r\u00e9e dans l\u2019industrie avicole font ressortir que le taux optimal d\u2019inhibiteurs de trypsine r\u00e9siduels dans le tourteau de soja commercial est inf\u00e9rieur \u00e0 2&#160;mg\/gramme. Cela revient \u00e0 une activit\u00e9 ur\u00e9asique de 0,06 (augmentation du pH).<\/p>\n<p>Quelqu\u2019un a demand\u00e9 comment il se faisait que l\u2019industrie avicole s\u2019en \u00e9tait sortie avec des taux d\u2019inhibiteurs de trypsine qui d\u00e9passaient cette valeur les 50 derni\u00e8res ann\u00e9es, et que cela posait maintenant des probl\u00e8mes.<\/p>\n<p>Le fait est, comme l\u2019a expliqu\u00e9 le Dr Ruiz, que les poulets utilis\u00e9s de nos jours consomment d\u2019\u00e9normes quantit\u00e9s de nourriture pour exprimer leur potentiel g\u00e9n\u00e9tique, par rapport \u00e0 ceux qui \u00e9taient \u00e9lev\u00e9s il y a plusieurs d\u00e9cennies&#160;; la limite plus \u00e9lev\u00e9e d\u2019activit\u00e9 ur\u00e9asique \u00e9tait alors valable, mais ce n\u2019est plus le cas. Une consommation plus \u00e9lev\u00e9e d\u2019ur\u00e9ase, et par cons\u00e9quent d\u2019inhibiteurs de trypsine, due \u00e0 des rations alimentaires plus grandes entra\u00eeneront une digestion acc\u00e9l\u00e9r\u00e9e, et finalement de moindres performances.<\/p>\n<p>Le Dr recommandation du Dr Ruiz pour l\u2019activit\u00e9 ur\u00e9asique dans un tourteau de soja correctement transform\u00e9 sont entre 0 et 0,05 d\u2019\u00e9l\u00e9vation du  pH.<\/p>\n<p>C\u2019est proche de notre recommandation de 0,02-0,06 d\u2019\u00e9l\u00e9vation du  pH.<\/p>\n<p>Ce qu\u2019il faut en retenir, c\u2019est que la meilleure fa\u00e7on d\u2019optimiser la transformation du soja, c\u2019est de faire confiance aux animaux qui le consomment.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pendant toutes les ann\u00e9es o\u00f9 nous avons optimis\u00e9 la qualit\u00e9 des graines de soja enti\u00e8res extrud\u00e9es et du tourteau de soja ExPress\u00ae, nous avons toujours insist\u00e9 sur le fait qu\u2019il fallait cuire le soja jusqu\u2019\u00e0 obtenir une augmentation du pH de 0,02 \u00e0 0,06 ou de l\u2019activit\u00e9 ur\u00e9asique. Nous avons \u00e9t\u00e9 constamment confront\u00e9s \u00e0 des [&hellip;]<\/p>\n","protected":false},"author":55,"featured_media":10723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[543,550,557,580,560,9003],"class_list":["post-3704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-digestibilite-du-soja-extrude-fr","tag-produits-extrudes-fr","tag-soja","tag-tourteau-de-soja-express-fr-2","tag-usine-de-transformation-rentable-pour-lalimentation-animale-fr","tag---express"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Nouvelles perspectives sur l\u2019activit\u00e9 ur\u00e9asique pour le tourteau de soja - Insta-Pro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/nouvelles-perspectives-sur-lactivite-ureasique-pour-le-tourteau-de-soja\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nouvelles perspectives sur l\u2019activit\u00e9 ur\u00e9asique pour le tourteau de soja\" \/>\n<meta property=\"og:description\" content=\"Pendant toutes les ann\u00e9es o\u00f9 nous avons optimis\u00e9 la qualit\u00e9 des graines de soja enti\u00e8res extrud\u00e9es et du tourteau de soja ExPress\u00ae, nous avons toujours insist\u00e9 sur le fait qu\u2019il fallait cuire le soja jusqu\u2019\u00e0 obtenir une augmentation du pH de 0,02 \u00e0 0,06 ou de l\u2019activit\u00e9 ur\u00e9asique. 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