Dairy Sheep Farms: Net Protein Producers for Human Consumption

This study analyzes dairy sheep farming in France (2012–2016), showing that ewes convert 89% of dietary protein from inedible sources into high-quality human-edible protein. With a net protein efficiency of 1.16, these systems produce a 16% surplus. Regional systems in Corsica and Pyrenees-Atlantiques show higher efficiency. Use of co-products like beet pulp and distillers' grains reduces competition with human food by 104 g/day/ewe, maintaining milk yield while slightly lowering milk protein. Findings cover ewes, replacements, and lambs. Source: GIS Avenir Élevage