{"id":401916,"date":"2020-11-18T07:46:16","date_gmt":"2020-11-18T06:46:16","guid":{"rendered":"http:\/\/phileo-lesaffre.com\/acuicultura\/proteinas-funcionales-en-acuicultura\/"},"modified":"2020-12-16T08:18:57","modified_gmt":"2020-12-16T07:18:57","slug":"proteinas-funcionales-en-acuicultura","status":"publish","type":"page","link":"https:\/\/phileo-lesaffre.com\/es\/acuicultura\/proteinas-funcionales-en-acuicultura\/","title":{"rendered":"Prote\u00ednas funcionales en acuicultura"},"content":{"rendered":"

[vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb item_padding=\u00bb5% 8% 5% 0%\u00bb][vc_column_text]<\/p>\n

Prote\u00ednas funcionales para dietas bajas en harina de pescado<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=\u00bb398042″ img_size=\u00bb65×33″ qode_css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1590613047306{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb][vc_column_text css=\u00bb.vc_custom_1592820227560{padding-right: 8% !important;}\u00bb]La producci\u00f3n de alimento acu\u00edcola sobrepas\u00f3 las 40 millones de toneladas en todo el mundo, lo que exige un aumento de la cantidad de prote\u00edna de alta calidad. El estancamiento en el suministro de la harina de pescado junto con el aumento del precio de las materias primas, estimul\u00f3 la adopci\u00f3n de ingredientes alternativos de origen animal y vegetal. Tambi\u00e9n van en aumento las nuevas fuentes de prote\u00edna, como la harina de insectos, las prote\u00ednas unicelulares, las levadura y las algas.<\/p>\n

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El efecto negativo m\u00e1s frecuente al reemplazar la harina de pescado es la disminuci\u00f3n en la atracci\u00f3n y palatabilidad del alimento, que puede llevar a un menor consumo de alimento, lo que resulta en una reducci\u00f3n de la digestibilidad de amino\u00e1cidos esenciales y de energ\u00eda. Esto puede dar lugar a un desempe\u00f1o inferior de los peces, deterioro en la eficiencia alimenticia y reducci\u00f3n de micronutrientes y \u00e1cidos grasos esenciales.<\/p>\n

 <\/p>\n

Adem\u00e1s, los ingredientes alternativos pueden acarrear factores antinutricionales como saponinas, taninos, lectinas, etc. Durante el procesamiento del alimento estos compuestos no se inactivan o destruyen por completo, lo que es posible que ocasionen trastornos metab\u00f3licos agudos o cr\u00f3nicos. La enteritis inducida por la soya en el salm\u00f3n del Atl\u00e1ntico es un conocido ejemplo de c\u00f3mo un ingrediente puede alterar la salud intestinal al iniciar un proceso inflamatorio.[\/vc_column_text][vc_single_image image=\u00bb400278″ img_size=\u00bb120×178″ alignment=\u00bbright\u00bb qode_css_animation=\u00bb\u00bb][\/qode_elements_holder_item][qode_elements_holder_item cover=\u00bbyes\u00bb vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb background_image=\u00bb396362″][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb item_padding=\u00bb5% 2% 5% 10%\u00bb background_color=\u00bb#267db7″][vc_column_text]<\/p>\n

Apoyo de las estrategias de sustituci\u00f3n de la harina de pescado con Prosaf\u00ae<\/sup><\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=\u00bb397902″ img_size=\u00bb50×25″ qode_css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1592227932921{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb][vc_column_text css=\u00bb.vc_custom_1592820345809{padding-right: 10% !important;}\u00bb]Las fuentes de prote\u00ednas funcionales, como Prosaf\u00ae<\/sup>, desempe\u00f1an un papel importante en apoyar las estrategias de sustituci\u00f3n de la harina de pescado, al mejorar la palatabilidad, aumentar la digestibilidad con amino\u00e1cidos esenciales altamente biodisponibles y posiblemente apoyar el mejoramiento del estado de salud intestinal. Prosaf\u00ae<\/sup> es un extracto de levaduras purificadas alto en prote\u00ednas que se obtiene del cultivo primario de una cepa de levadura patentada de Saccharomyces cerevisiae. Prosaf\u00ae consisten en un 63 % de prote\u00edna, gran parte de la cual es de amino\u00e1cidos esenciales, \u00e1cido glut\u00e1mico, \u00e1cidos nucleicos y p\u00e9ptidos de bajo peso molecular. <\/span>
\n[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=\u00bbno\u00bb][vc_single_image image=\u00bb404334″ img_size=\u00bbfull\u00bb onclick=\u00bblink_image\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css=\u00bb.vc_custom_1592234497567{background-color: #ffffff !important;}\u00bb z_index=\u00bb\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item advanced_animations=\u00bbno\u00bb][vc_single_image image=\u00bb404338″ img_size=\u00bbfull\u00bb onclick=\u00bblink_image\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb item_padding=\u00bb5% 10% 5% 5%\u00bb background_color=\u00bb#706f6f\u00bb][vc_column_text]<\/p>\n

Brindar alta digestibilidad y biodisponibilidad<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=\u00bb397902″ img_size=\u00bb50×25″ qode_css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb][vc_column_text] Prosaf\u00ae<\/sup> tiene 46 % de los amino\u00e1cidos en forma libre, lo cual brinda alta digestibilidad y biodisponibilidad comprobada en camarones.<\/span><\/p>\n

 <\/p>\n

Digestibilidad aparente de amino\u00e1cidos esenciales de Prosaf\u00ae<\/sup> para camarones L. vannamei<\/em> (estudio in vivo: Sparos Lda – Portugal) – figura 1.<\/span><\/p>\n

 <\/p>\n

Digestibilidad total de la prote\u00edna de alimentos suplementados con Prosaf\u00ae<\/sup> en camarones (estudio in vivo: Prince of Songkla University – Tailandia) – figura 2.<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb item_padding=\u00bb5% 2% 5% 10%\u00bb background_color=\u00bb#267db7″][vc_column_text]<\/p>\n

Mayor digestibilidad con Prosaf\u00ae<\/sup><\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=\u00bb397902″ img_size=\u00bb50×25″ qode_css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb][vc_column_text]Gracias a su pureza, Prosaf\u00ae<\/sup> presenta una digestibilidad superior en la trucha arco\u00edris en comparaci\u00f3n con los extractos de levaduras normales y puede ser una fuente m\u00e1s concentrada de nutrientes esenciales.<\/span><\/p>\n

 <\/p>\n

Niveles de prote\u00edna cruda digestible y total (figura 1) y de amino\u00e1cidos (figura 2) de Prosaf\u00ae<\/sup> comparados con un extracto de levaduras normal en trucha arco\u00edris Onchorhynchus mykiss<\/em> (estudio in vivo: Sparos Lda – Portugal).<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=\u00bbno\u00bb][vc_single_image image=\u00bb404342″ img_size=\u00bbfull\u00bb onclick=\u00bblink_image\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item advanced_animations=\u00bbno\u00bb][vc_single_image image=\u00bb404346″ img_size=\u00bbfull\u00bb onclick=\u00bblink_image\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb item_padding=\u00bb5% 2% 5% 10%\u00bb background_color=\u00bb#706f6f\u00bb][vc_column_text]<\/p>\n

Estimulaci\u00f3n del consumo de alimento con Prosaf\u00ae<\/sup><\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=\u00bb397902″ img_size=\u00bb50×25″ qode_css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb][vc_column_text]El alto nivel de amino\u00e1cidos libres, en especial el \u00e1cido glut\u00e1mico, alanina, arginina y glicina, le brindan al producto una gran capacidad para estimular el consumo del alimento, comparado con las dietas bajas en harina de pescado en camarones.
\n<\/span><\/p>\n

 <\/p>\n

Efecto de Prosaf\u00ae<\/sup> en la preferencia de consumo del camar\u00f3n L. vannamei<\/em> de dietas con menor cantidad de harina de pescado. A – dieta alta en harina de pescado (12 %) comparada con dieta baja en harina de pescado (3 %) (figura 1).
\nDieta baja en harina de pescado (3 %) comparada con una dieta baja en harina de pescado suplementada con 2 % de harina de calamar (figura 3).
\nDieta baja en harina de pescado (3 %) comparada con una dieta baja en harina de pescado suplementada con 2 % de Prosaf\u00ae (estudio in vivo; Labomar – Brasil) (figura 3).<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb item_padding=\u00bb5% 2% 5% 10%\u00bb background_color=\u00bb#267db7″][vc_column_text]<\/p>\n

Mejoramiento de la conversi\u00f3n alimenticia con Prosaf\u00ae<\/sup><\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=\u00bb397902″ img_size=\u00bb50×25″ qode_css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb][vc_column_text]Los amino\u00e1cidos altamente digestibles en combinaci\u00f3n con una respuesta consistente de alimentaci\u00f3n generan una mejor conversi\u00f3n alimenticia.<\/span><\/p>\n

 <\/p>\n

Efecto en la conversi\u00f3n alimenticia al suplementar Prosaf\u00ae en el alimento de camar\u00f3n, con dietas con menor cantidad de harina de pescado (estudio in vivo: Prince of Songkla University – Tailandia) (figura 1)
\nEfecto en la conversi\u00f3n alimenticia de la suplementaci\u00f3n con Prosaf\u00ae<\/sup> en lobina negra (estudio in vivo: Yangtze University – China) (figura 2)<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=\u00bbno\u00bb][vc_single_image image=\u00bb404351″ img_size=\u00bbfull\u00bb onclick=\u00bblink_image\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb][vc_column][vc_separator type=\u00bbtransparent\u00bb up=\u00bb10″ down=\u00bb10″][vc_column_text css=\u00bb.vc_custom_1593406554105{padding-top: 2% !important;padding-bottom: 2% !important;}\u00bb]<\/p>\n

Descubra m\u00e1s sobre el manejo acu\u00edcola<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb5″ down=\u00bb5″][\/vc_column][vc_column width=\u00bb1\/3″][vc_single_image image=\u00bb403184″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bbcustom_link\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb css=\u00bb.vc_custom_1606376049293{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb link=\u00bb\/es\/acuicultura\/acuicultura-prevencion-de-enfermedades\/\u00bb][\/vc_column][vc_column width=\u00bb1\/3″][vc_single_image image=\u00bb403180″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bbcustom_link\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb css=\u00bb.vc_custom_1606376088037{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb link=\u00bb\/es\/acuicultura\/acuicultura-manejo-del-estres\/\u00bb][\/vc_column][vc_column width=\u00bb1\/3″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css=\u00bb.vc_custom_1589460281708{padding-top: 1% !important;padding-bottom: 1% !important;background-color: #ffffff !important;}\u00bb z_index=\u00bb\u00bb][vc_column][vc_column_text]<\/p>\n

Art\u00edculos<\/span><\/h2>\n

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\n\t\tActisaf <\/span><\/a>Aquaculture <\/span><\/a>News <\/span><\/a>Species <\/span><\/a>\t<\/div>\n\t\t\n

\n \n Performance beyond label <\/a>\n<\/h4>\t\t\t\t\t
\n\t \t \n\t <\/i>\n \t14 de noviembre de 2025 <\/a>\n\t \n\t<\/div>\n \t<\/div>\n<\/div>
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\n \n Health functionalities in shrimp feeds: Connecting science with field reality <\/a>\n<\/h4>\t\t\t\t\t
\n\t \t \n\t <\/i>\n \t14 de octubre de 2024 <\/a>\n\t \n\t<\/div>\n \t<\/div>\n<\/div>
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\n \n A yeast probiotic for managing white feces syndrome <\/a>\n<\/h4>\t\t\t\t\t
\n\t \t \n\t <\/i>\n \t27 de agosto de 2024 <\/a>\n\t \n\t<\/div>\n \t<\/div>\n<\/div>
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\n\t\tAquaculture <\/span><\/a>News <\/span><\/a>Programs <\/span><\/a>\t<\/div>\n\t\t\n

\n \n Phileo by Lesaffre unveils Aquasaf Shrimp, a comprehensive guide on fermentation solutions for shrimp farming <\/a>\n<\/h4>\t\t\t\t\t
\n\t \t \n\t <\/i>\n \t8 de abril de 2024 <\/a>\n\t \n\t<\/div>\n \t<\/div>\n<\/div>
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\n\t\tAquaculture <\/span><\/a>Safmannan <\/span><\/a>\t<\/div>\n\t\t\n

\n \n Yeast postbiotics strengthen preventive management of S. agalactiae<\/em> and A. hydrophila<\/em> outbreaks in tilapia farming <\/a>\n<\/h4>\t\t\t\t\t
\n\t \t \n\t <\/i>\n \t26 de noviembre de 2022 <\/a>\n\t \n\t<\/div>\n \t<\/div>\n<\/div>
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\n\t\tAquaculture <\/span><\/a>Safmannan <\/span><\/a>Selsaf <\/span><\/a>\t<\/div>\n\t\t\n

\n \n Boosting tilapia performance <\/a>\n<\/h4>\t\t\t\t\t
\n\t \t \n\t <\/i>\n \t28 de julio de 2022 <\/a>\n\t \n\t<\/div>\n \t<\/div>\n<\/div><\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb horizontal_alignment=\u00bbleft\u00bb advanced_animations=\u00bbno\u00bb item_padding=\u00bb5% 8% 5% 0%\u00bb][vc_column_text] Prote\u00ednas funcionales para dietas bajas en harina de pescado [\/vc_column_text][vc_single_image image=\u00bb398042″ img_size=\u00bb65×33″ qode_css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1590613047306{padding-top: 5% !important;padding-bottom: 5% !important;}\u00bb][vc_column_text css=\u00bb.vc_custom_1592820227560{padding-right: 8% !important;}\u00bb]La producci\u00f3n de alimento acu\u00edcola sobrepas\u00f3 las 40 millones…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":401441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-401916","page","type-page","status-publish","hentry"],"yoast_head":"\nProte\u00ednas funcionales en acuicultura • Phileo by Lesaffre<\/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:\/\/phileo-lesaffre.com\/es\/acuicultura\/proteinas-funcionales-en-acuicultura\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prote\u00ednas funcionales en acuicultura\" \/>\n<meta property=\"og:description\" content=\"Prote\u00ednas funcionales para dietas bajas en harina de pescado La producci\u00f3n de alimento acu\u00edcola sobrepas\u00f3 las 40 millones de toneladas en todo 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