LE SOJA DANS L'ALIMENTATION DU POULET DE CHAIR Aspects ...
LE SOJA DANS L'ALIMENTATION DU POULET DE CHAIR Aspects ...
LE SOJA DANS L'ALIMENTATION DU POULET DE CHAIR Aspects ...
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INTRO<strong>DU</strong>CTION :<br />
CHAPITRE 1<br />
SOMMAIRE<br />
<strong>LE</strong>S TOURTEAUX : PRESENTATION ET <strong>DE</strong>FINITIONS<br />
I. <strong>DE</strong>FINITION.....................................................................................................1<br />
II. TYPES <strong>DE</strong> TOURTEAUX.................................................................................. 1<br />
1. <strong>LE</strong>S TOURTEAUX ISSUS <strong>DE</strong>S DICOTY<strong>LE</strong>DONES ...................................1<br />
2. <strong>LE</strong>S TOURTEAUX ISSUS <strong>DE</strong>S MONOCOTY<strong>LE</strong>DONES...........................2<br />
III. TOURTEAUX UTILISES EN ALIMENTATION ANIMA<strong>LE</strong>..............................................3<br />
IV. <strong>LE</strong> TOURTEAU <strong>DE</strong> <strong>SOJA</strong>....................................................................................................4<br />
1. <strong>DE</strong>FINITION....................................................................................................................4<br />
2. <strong>LE</strong> TOURTEAU <strong>DE</strong> <strong>SOJA</strong> UNE SOURCE <strong>DE</strong> PROTEINE ESSENTIEL<strong>LE</strong>................. 4<br />
3. <strong>LE</strong> TOURTEAU <strong>DE</strong> <strong>SOJA</strong> UNE SOURCE <strong>DE</strong> PROTEINES I<strong>DE</strong>A<strong>LE</strong> POUR <strong>LE</strong>S<br />
VOLAIL<strong>LE</strong>S............................................................................................................................. 6<br />
4. NORMES OFFICIEL<strong>LE</strong>S <strong>DE</strong> QUELQUES PRO<strong>DU</strong>ITS <strong>DE</strong> <strong>SOJA</strong>................................ 10<br />
5. PRO<strong>DU</strong>ITS <strong>DE</strong> <strong>SOJA</strong> ET PROCESSUS <strong>DE</strong> PRO<strong>DU</strong>CTION.......................................... 11<br />
6. <strong>DE</strong>SCRIPTION ET CLASSIFICATION <strong>DE</strong>S PRO<strong>DU</strong>ITS <strong>DE</strong> <strong>SOJA</strong>............................. 13<br />
7. QUALITE <strong>DU</strong> TOURTEAU <strong>DE</strong> <strong>SOJA</strong>.............................................................................13<br />
7.1 QUALITE <strong>DE</strong> BASE.....................................................................................................14<br />
7.2 QUALITE SUPERIEURE............................................................................................. 15<br />
8. METHO<strong>DE</strong>S <strong>DE</strong> CONTRO<strong>LE</strong> <strong>DE</strong> LA QUALITE <strong>DU</strong> TOURTEAU <strong>DE</strong> <strong>SOJA</strong>....................... 17<br />
8.1 <strong>LE</strong> TEST D'UREASE ............................................................................................................18<br />
8.2 <strong>LE</strong> TEST <strong>DE</strong> SOLUBILITE <strong>DE</strong>S PROTEINES <strong>DANS</strong> <strong>LE</strong> KOH ........................................18<br />
8.3 L'INDICE <strong>DE</strong> DISPERSIBILITE <strong>DE</strong>S PROTEINES (IDP)................................................18<br />
9. STOCKAGE ET MANUTENTION <strong>DU</strong> TOURTEAU <strong>DE</strong> <strong>SOJA</strong>.............................................. 19<br />
9.1 TENEUR EN HUMIDITE.....................................................................................................19<br />
9.2 RECHAUFFEMENT.............................................................................................................19<br />
9.3 CHANGEMENT <strong>DE</strong> COU<strong>LE</strong>UR ET D’APPARENCE......................................................... 19<br />
9.4 O<strong>DE</strong>UR <strong>DE</strong> MOISI ...............................................................................................................20<br />
9.5 PRESENCE D’INSECTES ...................................................................................................20
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