Resumen

PENA-AVELINO, L.Y.; ALVA-PEREZ, J.  y  ROSALES-MARTINEZ, G.N.. Perception, knowledge and consumption preference of meat products produced with animal welfare in veterinary students. Revista bio ciencias [online]. 2023, vol.10, e1510.  Epub 12-Abr-2024. ISSN 2007-3380.  https://doi.org/10.15741/revbio.10.e1510.

The 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.

Palabras llave : animal welfare; meat consumption; questionnaire; validation studies.