Bovine meat now suffers from a degraded image (emission of greenhouse gases, unfavorable nutritional image), a decline in consumption in France, all in a highly competitive global economic context.
However, the societal challenges are crucial. They affect the country's food self-sufficiency, the sustainability of livestock systems and land-use planning, and animal welfare. In the end, the brand image of beef and animal products is also affected.
The environmental stakes of the beef industry are also major and are a real key to competitiveness. Beyond the direct potential savings of enteric methane emissions (as greenhouse gases), it is a matter of contributing to the maintenance and development of polyculture / animal husbandry systems, allowing the maintenance of the local economic fabric, a maintenance of the spaces, as well as the strong tourist attraction of our country. Finally, the use of local oilseed crops can reduce imports of vegetable protein sources such as soybeans.
The EPS project offers a real leverage on the reduction of global warming power in France and in the long term in the world, while offering a real opportunity for competitive relocation of cattle production in France. It mobilizes the whole "meat bovine" sector, from food production to consumer, for global action and validated acceptability.
The main objective of EPS is to demonstrate and quantify the efficacy of active natural food ingredients on the reduction of greenhouse gas emissions by cattle in growing and finishing meat. In addition, it aims to improve the energy efficiency of the complete feed of meat cattle and the nutritional improvement of meat. Indeed, the active ingredient, due to its mode of action on ruminal fermentation, combined with a suitable formulation of the complete feed, should significantly and beneficially modify the fatty acid profiles of the meat.The content of unsaturated fatty acids and conjugated linoleic acids (CLA), known for their benefit to human health, will be increased. This process could also affect the organization of the connective tissue and muscle fibers and thus improve the sensory quality of the meat.
The ingredient and the adapted formulation will allow an improvement of the quality of the finished product without any additional cost of production.