[Music] so we continue on the same subject with quality and discuss a little bit about what can be the day approaches for example to have the last question about improving pH or glycolytic potential using filling filling filling system approaches so I'm sure you have I've seen this this figure before it's kind of old now but it's decreasing it it's showing the devolution of meat consumption per capita against the net income and what we can observe is that the more we get money the more we will shift our habit our consumption habits to eat more meat so the meat consumption is globally in worldwide increasing and when we look a little bit better about pig meat consumption and poultry meat consumption so it was your question about pig meat consumption and we can see what why that it's kind of increase over the last decades and since 2015 it's kind of stabilizing while the poultry meat consumption is the fastest and is it's going to be higher than pig meat consumption I think we are in the moment now so that's that's that's the time of the shift from the pig meat consumption to poultry meat and this is related to the to the advantages you can know about product reproduction and he'll just habit and the worldwide population increasing so yeah we still eating pigs a little bit lesser than when in the past decades but we still going to eat pigs so when we talk about meat quality there's a lot of definition to meat quality depending on the our products and what we know is that there is more and more transformed products which lead to different aspects of meat quality and when we compare poultry meat to pig meat you can see that we have different meat quality traits for example when we look at pork shops sausages or ham we don't have the same any quality traits and those are consumers expectation here we will more focusing about three plus color and tenderness of the meat the technological ability the processing ability of the ham but when we look at in poultry for example the in the carcass at the caucus level will be more like the flavor of the Jewishness of the Kaka will of the carcass which will matter for the consumer but breast meat or tie will be more like dripless or colors so we have different aspects of meat quality so when we just submit quality there's a lot behind it and you need to be considered depending on the final product so usually when we are talking about the quality of pork just like we heard people see the carcass weight and the weight and the littleness of the carcass will determine the commercial value of the meat but consumers also have different expectations we are waiting for some appearance a taste and tenderness of the meat we also have processors the processing ability of the niche the nutritional characteristics of this meat the sanitary affects the aspects the a Janique aspects the s trancing properties this is the last one that's coming again again which more like talking about the welfare animal welfare and which somehow will affect the production systems of this of this of meat and and but just to give you some some ideas about the parameters that we measured when we are talking about Schmidt quality the first one is the water holding capacity which should be under the influence of the rate the speed of drop of the th and destin'd have this pH postmortem so after slaughter it's only measure after slaughter can be 30 minutes after slaughter and goes up to 40 24 hours after slaughter and the meat is classified based on the of based on the pH so here you got some values of what we call the normal meat which is between five point five and six point three of of pH and when we goes below this value we got the pal soft and exudative meat and above this value they will be due to TAC firm and dry and dry meat and all of that will depend also on the muscle glycogen contents that just like we heard about in the metabolism in the muscle but the other the other parameter that we can measure in the meat will be the color determined by the lightness the saturation and hue angle which we determined the purchase intent of the consumers based on that sponsor Mary said okay a disco lights better and I mean I'd prefer to show this one and this isn't also under the influence of the water holding capacity and chemical status of the myoglobin in the muscle talking about the technological ability the processing quality this is multifactorial there's a lot of factors influencing this dis a SPECT basically should be the ultimate pH the lightness and the water holding capacity in her muscle so this is a criteria used to determine how this measure will be processed cooked cut cut says to give a sample ham to consumers and finally the eating in the nutritional qualities of the muscle will depend on the lipid content and water holding capacity did this will affect the tenderness and Jewishness of the mich also fatty acid composition potent compounds will affect the flavor of the meat so just to sum up a little bit about all of those parameters so we got here the the criteria of selection of the meat we have the Colorado tritanus the tenderness in the flavor and for example the color will depend on the pigments in the muscle for sure but also the pH which will be under the influence of the glycogen and click electric potential in the muscle the pH will also affect the Jewishness but also the tenderness of the meat and this will depend on under construction the rate of contraction of the muscle fibers but also beta metabolism in the muscle fibers the tenderness here which I'm sure interest some some of you will also under the influence of lipids contents of collagen coming from the connective tissue of the pH and of the maturation and again the flavor will be under the influence of the maturation of the meat so that just that to sum up a little bit about the criteria that we we may be talking about later on in this presentation so having said that we have the meat quality and the question we can ask ourselves what can be the leverages to improve meat quality traits so when we talking about meat quality we know that it should depend on the animal and housing conditions the genotype can even submit quality the running conditions the sex and the age of the animal will also influence that the meat quality but not only we also have feeding systems feed composition intake will be some some factors influencing mid quality and finally we have a group of factors which we depend on the we are the post rearing conditions basically the transport conditions the slaughter conditions and also the processing condition will affect mid quality so yes and now we'll do a focus and in those conditions oxidative stress is highly involved so I will come on few slides on the basic of oxidative stress everything starts with the mitochondria MITRE Korean vessel is here to produce energy which is known as ATP and for that it has to be fed with with oxygen which will be reduced in war oxygen is very reactive and it is used by the mitochondria to produce this energy in a very efficient way but some time is not very efficient or there are some errors or electron leaking that can be induced by different environmental conditions and in worst case there are electrons but escape the system and it can be very reactive and induce damage so and both the electron leaking or mistake that can happen will produce was so-called intermediary spaces or intermediary reactive oxygen species because as you see normally to to go from oxygen to water you will need the transfer of 4 electrons @vn in good condition physiological conditions which transfer is done directly and there is no problem if you are electron escaping the systems you will produce was superoxide hydrogen peroxide or a drug shield but are very reactive and can react with proteins or lipids and induce damage so remember that that in normal conditions you will directly reduce oxygen twirled but in if you are electron lickings or in animals that are growing very fast was my tumor earlier are highly stimulated or produce a lot of energy and you can have those reactive oxygen species that can induce damage so we are really in the field of redox chemistry and we must control was negative spaces you have seen that yesterday already so as I said in some case you can produce was reactive spaces maybe first of all I have to say that we often see was the reactive oxygen species as the bad guys of the story and that we absolutely want to kill it it's not completely true because even at facility all stage we always produce a little level of all spaces and we are they are actually very useful as signaling molecules so we need both productions and the best example is with hydrogen peroxide which is a very good signaling molecule that can activate different systems but in case of challenge environmental condition challenge so oxidative stress maybe we can be produced in very high quantity and in that case it becomes very dangerous and can affect growth and many other things so that's why we need was other system to regulate the predictions and to control the predictions so we talked about homeostasis or equilibrium between the prediction and the of the oxidants and reduction with antioxidants for that to control and to - to manage for the reactive oxygen species there are mainly two category we call so-called exogenous systems that can be provided by a viable feed Vitara most of the time essential nutrients like vitamin A ECE there are other compounds like polyphenols that can also manage that and then biologically you have also was under genus systems it's many enzymes known as a catalase superoxide dismutase or glutathione peroxidase that can control the toxify the reactive oxygen spacer here is the example that was given yesterday so you have this hydrogen peroxide that can be highly produced in case of oxidative stress so it's reactive and if you don't do anything it can react with lipids or proteins so you would like to reduce it into a safe element which is water and we gave you this example yesterday of the glutathione systems but use was under genius systems with enzymes like glutathione peroxidase and some small molecules but our glutathione that can give their electrons to reduce this oxygen into work this is was during the the life of the animal but at some point we we do not talk about muscle we talk about meat and this meat is exposed during storage to oxygen again from the environment and those reactions can again ah cure so various steal oxygen that want to be reduced into world and it has to find electron somewhere in in the meat and it can oxidize proteins that can influence color but also fatty acids and in between it can also influence for geraldine capacity so was reduction oxidation reactions also continued during storage after the life of the animal so to summarize this we see that during during the life of the animals was oxidative stress reactions can influence our growth by different mechanisms it can be connected to inflammations inflammations is highly connected to oxidative stress if you have a high inflammatory status oxidative stress will also be affected during the life of the animal it can be exposed to proxies and compounds mycotoxins are known to have some effects connected to oxidation both feet the field of the animal can be quite rich in fat and sometimes we are peroxide oxidized fat depending the quality of a fat that is fed it is quite well known that it can have negative effect on the performance but also on the lipid profile of the animals and some environmental conditions like heat stress is known also to have high connections with oxidative stress it's multifactorial thing but during heat stress conditions oxidative stress and those reactive oxygen species will be highly produced also and other things like slaughter as we said can also influence then at the meat level the meat is also exposed after to was a reactive reactions the lipids proteins can be oxidized which can influence 3 plus and and and the the technology called yield at the end when at the end for our consumers can have consequence from the nutritional quality if some of the nutrients are degraded it can be negative the easy example is with vitamins but we're also you can have also some loss of functions some some producer try to increase our enrich the meet in some specific fatty acids long chain poor in saturated fatty acid but we are also very sensitive to oxidation so it's it's it's a challenge because you the was meet become much more sensitive and can have a bad taste of because of rancidity of those fatty acids Invo inverse redox reactions we already started to present that yesterday the three main players from a biological point of view are the sulfur and sulfur amino acids with sustains which is from my point of view of the main drivers cystines is involved everywhere in those reactions we give you example yesterday but it's really one of the main electron donors for for all those reactions the other big players is selenium I will present again and you will have a second chance to understand Oh selenium works there was 25 enzymes that are connected to to selenium sulfur systems so together they we are able to convert and to reduce for the reactive oxygen species and finally vitamins so it's more connected to the exogenous systems it's more directly chemical effect as electron donors the best example is with vitamin E so all those free systems are really the three main players in all those reactions so vitamins really quick examples so vitamin E as I said is the hydroxy group that can be split into hydrogen and electrons and this France will be used in both redox reactions so it's to summarize is a way to to oven an electron available for those redox reactions it is very well known to stop lipid oxidation as a chain breakers and it has also some other functions in in signal links which is still a active field of research but less clear and is fat soluble so it's highly connected to two lipid protection the other vitamin is vitamin C this one is a water soluble so it's a bit similar but not acting at the same place in the sail and there are also connections between vitamin E and vitamin C for a regeneration then sulfur so we have been presenting that yesterday so sulfur amino acid is melanin known for the protein synthesis and sustain so in the redox field it's more of a cysteine that is a main player to all those reactions it's the way to explain why it reacts and it's when you look the cysteine amino acid here presented in the glutathione molecule which is a tree peptide you see that the sustain as its sulfur let's say at the outside of the molecule so it's exposed to the environment and it's how it can react easily and we can give its electrons by playing with other systems like 2 cysteines or other other molecules with selenium is very similar or when you look saline cysteine I will show it later the selenium atom is also exposed so it's it's a functional explanations on oh it reacts from a chemical point of view and here I give again the example with the glutathione system so Mehta Nene is also highly known to be connected to the growth of the animal in case of deficiency you will reduce the growth and protein synthesis and increase proteolysis it's also connected to the energy mechanisms of other animals it will have less storage of of lipids and muscle glycogen content so it can influence also the meat quality of the pork now methane is the source of amino acid that can be converted into a cysteine so if you feed methane in it can be converted for the transformation pathway to to sustain and will be used in the other system for functional cysteine systems like the production of glutathione and also we were a demonstration that it influence the oxidation of of protein and can be part partly influenced colo stability and dripless will give some example later on so selenium saw I'm using the same slide as yesterday so as I said selenium is also connected to both two amino acids and thanks to the specific chemistry of selenium it has a unique ability to attract electrons and to give electrons and it's perfectly obvious with the cysteine amino acid that is the true functional forms we've got was 25 cellular proteins but our enzymes able to manage and conduct was reactive oxygen reactions so remember for for selenium we have those two amino acids the first one versed in the methylene is a storage form so that can be released in case of proteolysis and the second amino acids in cysteine is genetically encoded and incorporated inverse Sarah no proteins and specifically in the catalytic site and we can selenium at this place can play its role from a chemical point of view now I'm back on the nutrition and I explained that to feed selenium to the animals you have two groups mineral on organic forms and now it's very well established that the mineral forms are less efficient than organic ones and the main explanations is for the purity as selenomethionine because selenium attained is relieved true source the true way to supplement selenium I didn't tell it yesterday but it's like if when we talk about Matheny noe we never say we we need some sulfur we say we need some Mitanni so when you buy a bag of Matheny you do not buy sulfur you buy the the molecule like like a new product under crosstalk so we have been demonstrating that there is very nice connections between selenocysteine systems and sulfur systems like methane in and cysteine and with was examples of the glutathione system and the fixing of methane in sulfur oxide thanks to this reductase which is a sureno protein now we will come back on the different solutions and leverage that could improve or maintain good meat quality and remain focused we'll be on the feeding strategies that is very interesting for Adisa and we'll see if was different level and on dosage of metazine and selenium can influence some meat quality parameters how can we manage the the feeding system the feeding composition and how it can affect quality so here is an example the two examples actually the first one is the study that we conducted at involves Angela and we supplemented finishing pigs during 14 days before slaughter with an increase of methionine in the first trial was the source of maternal was a hydroxy methionine so we this was a control treatment which was adequate in all amino acid and all nutrients and in the blue bar we increased maternal only methionine three times above software amino acid recommendation and in the pink pearl it was five times above so for amino acid recommendation during 14 days so we measure drip loss during the first four days and during the seven first seven thirty seven days and you can see that with this treatment with an increase of of methylene we tended to decrease the drip losses at the to ten points of measurements and this is another trial that we performed with a lesser increase of methionine and here we compare the two material sources we only have twenty twenty-five percent increases so for amino acid through either giannetta you know hydroxymethyl name and the difference here is that we started increasing the level of self amino acid since winning until the end of the the the groin finishing period so 25% increase but all along the growing finishing phase and you can see that we got the same result of the decrease of the three plus with an increase of AX of methionine and this is really connected to the to the glycolytic potential which tended to be decreased with the increase of methionine and also affect the pH we'll see in the two slides and this it's quite the result of seven glycolytic potential is opposite because in the past we did the trial with a deficiency in methionine and we observed that the the glycolytic potential is increased so here we one excess little bit excess of methionine we got the opposite results and an improvement of three plus with the increase of of methionine yes with selenium there are also some some results in village searchers that shows that it can influence the dripless so era inverse graph in in pork meat there was a comparison between a silly Knights implementations at different level and set a new yeast supplementation's and so you have increasing selenium content in the diet and the level of of the applause so the first thing that was seen is that actually the silly knight sauce can have a negative effect on the drip loss it can increase it it's quite well known that silly Knight has some extra reduction steps and which induce higher toxicity of this product at some levels the organic forms of selenium like Celino yeast do not have those extra addiction steps so that's why also where were said to be a less reactive more safe and it could be connected here with this higher redox systems that could degrade so most of the time selenite has more negative effect than not selenium at all so here with the organic forms where there was tendency to to reduce it or to maintain the dripless at the same level but it's more of a silly night that has a negative effect so organic forms could tend to reduce it or maintain with ripples and selenite of more negative effects on that more recently we did some some field trials where we wanted to test the effect of our organic form of selenium and there was different groups that were tested so here in that study conducted in Spain there was a control group fed a standard diet supplemented with selenite at 0.1 milligram per kilo of feed and the test group was this control feet with on top of it the hydroxy Surinam eaten in at point 2 milligram per kilo of feet so there was 12 pen replicates time 11 animals and during the last fifty nine days before slaughtering we were fed both diets and here i zoom on some specific results but one of the most interesting one was observed on the on the female populations where we observe reductions of the dripless between those two groups so first it has to be safe the percentage of dripless can be is quite low we are about 3 percent of dripless but still it has been reduced by something like 0.4% it represents a drop of 11% but unfortunately this was not significant it's also because of a statistical poor of the analysis so it's a bit disappointing but it sounds to be important and quite should be tests on maybe largest case even if it was already pee on the pH there was a slight reductions of the pH which also was not significant but it also affect the pH so maybe the message here is that there are many studies looking on those three plus and it's very complex to measure and to have consistent results and focusing on experimental units with small number of animals not easy maybe you should go on much larger number of also so remember there is a tendency to reduce drip loss also with with the hydroxy selenium source which is something known invalid sure sure other facts are connections to to selenium and vitamins to lipid oxidation it's very well known there are more descriptions in a poultry topic but oxidized fat can have negative effect on growth performance so it can be because of the oil has been transported at very high temperature and the peroxide value is very is highly increased and the feed producers have to use that oil anyway because it's a very boarded and it has a kind of a negative effect on the animal growth performance the other topic is about the boolean saturated fat as I said some people try to enrich in the meat involves a long-chain fatty acid there are some health claims to acclimate the human diet involves polyunsaturated fatty acid fortunately if you enrich the meat involves specific fats it's become much more a sensitive and it can have bad taste but flavor and induce rancidity and there are very nice demonstrations that selenium and vitamin sources at different level could limit either the negative effects of oxidized fat or prevent the oxidation of was fully unsaturated fatty acids most of those data are from poultry research and we think that we can have similar hypotheses in the in the pig industry for pork meat but this still has to be investigated so another criteria that we were talking about was the pH and here is the ultimate pH in the first study where we increase three time and five times the methionine level in the diet and you can see that in different parts of the of meat of muscles we eat and it we significantly increase the pH here in comparison to these two treatments in every segment we measure the pH so we were able to to influence and to increase the pH and when we look at the classification of the different meats that I presented in my first slides so here was the level of the PS image so that meat we've we've acid pH and you can see that even if we have a tendency with return to to decrease this the rate of this meat with the increase of of methionine and in addition to that we calculated the the meat quality index which is if you remember based on the UT made pH the lightness and and the water holding capacity of the ham muscles and you can see here that we tended to increase it with we significantly increases with we increase of of methionine and in the last prevent presentation you saw that an increase of 0.1 of ultimate pH can result in one point improvement of processing yield and this was a interesting result from the ladies from in Rana which was they were really excited about this result because what was the first time they were saying that through feeding we can have this research on meat quality index in addition we also look at the meat tenderness in the second study with 25 percent increase of of methionine during the entire growing-finishing period and we cannot see that returning to decrease the shelf us so the lower the better the lower surface we have the better tenderness we have and we tell it to decrease the shelf us with the increase of methionine and this numerical difference between a shame to be end and Angele meet Ellen and this aspect so a slight increase of methionine can also resulted through its cascade of great eternal systems and the observation that we made an energy metabolism in other studies can influence some relevant criteria in meat quality and pork specifically and finally I dare to present some results on Turkey because when you look in in in poultry where it's more a white meat compared to beef and peak which is more a red meat it's known that was red meat are much more sensitive to was red ox or oxidation problems turkey is between with in between it's a bird but the definition of the metre or the fibers is more red and that meat is more sensitive to oxidation so from my point of view it can be a quite a good model to study mid quality because it may be easier to implement compareto to pig or beef study and you can have nice trials so both the results are connected to a study how the meat discoloration is occurring it's a very well known but the tie of leg meat of the turkey is highly sensitive to two discolorations so you so do not look at the green things here it's some cucumbers I think it's a green in the meat but is interesting so it's a brush that we use for barbecue for the summer so they are already in the packaging and was time eat are very well-known to become a green or brown after a few days so theoretically you can sell that meat up to fifteen days from a sanitary point of view it's not it's not a problem there is no bacterial development but unfortunately after five six days the color start to become brown and green and consumers and I'm the first one I will not buy such meat so this problem is very well known and we wanted to investigate if some nutritional solutions and selenium of course could slow down the occurrence of this problem so yes the color is mainly due to the oxygen and light connected to pH as as we said microbiology but we know this was not a problem and myoglobin and myoglobin oxidations that makes this color modification and I will jump directly to the results so we did a study with turkeys that that were fed during the last two weeks before slaughtering different selenium levels and sources so there was a first group fed selenite and a second group fed siliceous of your organic forms so we know that the transfer in the muscles is a highly improved with the organic forms and inva muscle we have been measuring the glutathione peroxidase activity and results have been showing that the this activity was increased so it's thanks to this higher bioavailability of the organic form that can influence this Sereno protein enzymes and activate it in a better way we Sondheim's is here to prevent oxidation and it can be lipid oxidation and one way to assess the lipid oxidation in the muscle is measurements of Milan TLD which is one of a lipid peroxide similarly it has been measured in volts mussels and we have been observed that the level of his lipid peroxide was lower so we can I put a size that is thanks to this higher level of selenium and glutathione peroxidase that prevents the lipid oxidation and now when you look on the scoring so this was the visual scoring of the meat that was done by a panel of people that assess for the occurrence of green and brown meat there was a ranking from good color from more red to a bad color up to four and different days and the results show that we were able to reduce or to maintain let's say well the good color for a longer time at the end the green brown problem occurs which cannot stop it completely you see but after 13 days almost of all the meat as a very bad score but still the score is better with when the animals were fed the organic forms and vn we conclude that you can slow down this problem of coal by one day and a half the other way to say is that people should be able to accept and to buy that meat in one day and a half more food you have the chance to sell the product for a longer period so this was a very nice demonstration three trials have been done actually and each time there was a consistent result so we we have been demonstrating those redox mechanisms can highly influenced color not only Driftless so just to give you some take-home messages to sum up all of this information so we saw that mid quality is defined differently according to the final objective and what where we stand and mid quality is also influenced by different factors including feed composition and feed intake and we show you some some literature data and showing that all along the value chain we can have oxidative stresses and one of the two major player in the redox omiyo status so free amino acid selenium Selina protein and the third one is vitamins and by managing by by changing a little bit our habits and those specific nutrients we can succeed to reduce dripless to improve the technological quality the processing quality ability of the niche and also improve mental illness so those are some approaches talking about a feeling that can help you guys influence meat quality and now we we are here to listen and hand your question thank you thank you [Applause] thank you very much for your presentations and we have a list of questions and the first one is do the extra money earned through the reduced trip loss reimburse the extra feet cost due to methane in experimentation yeah that's that's a good question for now I'm sure the people from if you can confirm or deny it I'm not sure that they're banging meets based on rip laws and in France for example the system is not integrated allowing to to pay the the producer the mode the the money they will involve in filling and allowing that to value it on the processing you can confirm it yeah so there is one in investing money to improve the mid quality but is the slaughterhouse that's its benefit benefiting from it so there's a huge gap in order to take this into account and allow people to be paid for the money we're investing but I guess in some countries like like in Spain for example probably I don't know maybe it can you can work thank you and the next question is how can we explain the reduced that you reduce both the be a pH and pre blows with organic selenium most time reduction of pH is related to the trip loss yes the explanation today is not it's not very clear probably the main the main hypothesis is more on the on the structure of the muscles if you prevent some protein oxidations and lipid oxidation you would maintain better cellular integrity and first better water holding capacity so indeed there was was a slight ph a rejection so should be bad news because the the dripless but it's maybe through another mechanisms more through a optimal ciliary integrity that would conserve the water because you protect proteins structures lipid structures and release less were actually and pH is more connected to to glycogen soar over mechanisms thank you and the next question is the pennmen mates are often slaughtered over different weeks so would it be problem for the last ones to receive extra melanin or an extended period if they receive returning for a longer period it depend on the two dose actually in the second trial that I presented there was for most supplementation of 25% more meat alone in so there was any problem about growth performance and and feed intake so no problem out about it but in the first round we have a treat m25 time more methylene supplementation for only a short period so if we are talking about basically in the Tri was five kilo per ton of feed and ten kilo paternal feed I'm not sure we can go longer than when a certain time because metering is given almost cysteine which kind of toxic for animals and we cannot do it for for example for most of supplementation of this distance thank you and as a question how well a difference in feed intake with the high level treat rhymes with the requirement of HM GBA in the study of the play okay no there was no no no difference in feed intake and work performance there was similar feeling take similar performance for all animals in the tree treatment group that we saved the control or the three times and five times more methionine so no negative effect of distance on this shorter period of supplementation thank you and that's a question on why is strip loss in trial one around six percent and in trial true around two percent I don't remember which each one's yeah I think when you look at three plus its didn't rate data you have some studies it's about five six percent some time to two percent it depends four regions it depends growing systems genotypes are many factors so yeah when you are at about two three persons you think there are a few rooms to improve it in some system some region there are five six some time more so you could get were more room to improve it but it's not always true because one of the nice result we had was with a three plus already low so yeah I think it's interesting to see where you are and but I think in both cases you have some room to to improve it thank you and the last question from the slide who is say how did you calculate the meat quality index okay so this calculation based on the humid pH there are some some [Music] correlation factors and so most of the the variables use a quiche ultimate pH the lightness of the ham muscle and the water holding capacity those are the main three factor use and you have different parameters that Rao is with each variable so the equation is available it's been used for a while now in France so you can find it easier I can share this review and what would you be your recommendation for methane and level and sauce for the grow finished pics in relation to to meet quality that's that's in that nice question what will be the recommended level we saw that at two different levels we got we got good performance it should be decided based on the money that farmers will invest and what world are they willing to invest and what is it paid at the end of at the end of the day so it's kind of balanced I can give you a straight answer about it because I'm not I'm not a producer and I can use on some like so inside but should be only from R&D point of view and when you are on the field it's kind of different and we need to discuss you every single country and it is every every customers to said ok this is the result this is the fact and how can we manage together to find a solution about it and probably in some country there's still some things to do to value those aspects to producers and maybe come to more like I don't know if it's the integrated system which will work better but yeah this like I said before there is one investing the money and other taking the morning back so it's kind of had in France for example to have to discuss about its but it's in Nice with that and maybe we are preparing the future maybe in the future to have it recharged I hope so and I guess it can help [Music]