Lélevage

Lélevage, derived from the French word élevage, denotes the practice of breeding and raising livestock for agricultural purposes. It includes selecting breeding stock, feeding and housing, reproduction management, and the production of meat, milk, eggs, wool, or other animal products. While commonly applied to cattle, pigs, poultry, sheep, and goats, lélevage also covers specialized breeding programs for these and other species.

Practices vary by system: extensive, semi-intensive, and intensive. Extensive systems rely on pasture; intensive systems use controlled housing and high inputs. Reproductive management often involves artificial insemination, selective breeding, and sometimes embryo transfer. Record-keeping and veterinary care are essential to monitor health, genetics, and performance.

Regulation and welfare: In many countries, élevage is subject to animal welfare, food safety, and environmental rules. Standards address housing, feeding, transport, slaughter, and use of medications. Certification schemes and welfare labeling help consumers identify product origin and treatment levels.

Economics and sustainability: Lélevage is a major component of rural economies and national food supplies. It faces debates over welfare, environmental impact, and antimicrobial use. Modern trends emphasize biosecurity, genetics, sustainable feed, and precision farming to improve efficiency while reducing negative effects.