PERCEPTION, KNOWLEDGE AND CONSUMPTION PREFERENCE OF MEAT PRODUCTS PRODUCED WITH ANIMAL WELFARE IN VETERINARY STUDENTS

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:08Z
Fecha de publicación2023-01-01
ResumenThe present study aimed to evaluate the perception, knowledge, and consumption preferences of veterinary students regarding meat products produced according to the five freedoms of animal welfare (AW) using a questionnaire. A cross-sectional study was conducted with 244 veterinary students. A survey was applied through a virtual form with a Likert-type scale. A varimax-rotated principal component analysis was performed. Cronbach's alpha was 0.96 and content validity was 0.85. Bartlett's sphericity test was significant (p < 0.0001). Forty-eight percent of the students participated. No differences were observed by gender or professional interest, but differences were observed by educational core. The chicken was the most consumed meat, but if the price per kilogram were similar, the preference for meat consumption would have the following hierarchy: beef > chicken > pork > fish > sheep > goat > turkey. 46 \% had a positive perception of animal welfare as an attribute to be incorporated into meat during the production process. 77 \% had a positive perception of the inclusion of Animal Welfare in the labeling process. 82 \% had a high level of knowledge about this system. In conclusion, the questionnaire presents validity and reliability to be replicated in similar studies. The students prefer meat with AW, perceive, and have knowledge about the meat produced.es_ES
Doihttps://doi.org/10.15741/revbio.10.e1510es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4003
Idiomaenes_ES
EditorialUNIV AUTONOMA NAYARITes_ES
RelaciónRevista Bio Cienciases_ES
URL relacionadohttps://doi.org/10.15741/revbio.10.e1510es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteRevista Bio Ciencias
Palabra claveanimal welfarees_ES
Palabra clavemeat consumptiones_ES
Palabra clavequestionnairees_ES
Palabra clavevalidation studieses_ES
TítuloPERCEPTION, KNOWLEDGE AND CONSUMPTION PREFERENCE OF MEAT PRODUCTS PRODUCED WITH ANIMAL WELFARE IN VETERINARY STUDENTSes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorPena-Avelino, L. Y.
AutorAlva-Perez, J.
AutorRosales-Martinez, G. N.
AutorPena-Avelino, L. Y.es_ES
AutorAlva-Perez, J.es_ES
AutorRosales-Martinez, G. N.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
URL relacionadahttps://doi.org/10.15741/revbio.10.e1510
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen10es_ES

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