Consumidores y futuros veterinarios: Actitudes de los estudiantes de veterinaria hacia los productos cárnicos respetuosos con el bienestar y el etiquetado en Turquía
Resumen
El concepto de bienestar animal cobra cada vez mayor importancia a nivel internacional en el proceso de producción de productos animales, con el fin de garantizar la sostenibilidad, la producción ética y la seguridad alimentaria. La sensibilidad y el enfoque de los consumidores hacia el bienestar animal influyen directamente en sus preferencias. El presente estudio tuvo como objetivo identificar las actitudes de los estudiantes de Veterinaria en Turquía hacia los productos cárnicos elaborados considerando el bienestar animal y el etiquetado favorable al bienestar animal, así como los factores que influyen en ello. Para ello, se diseñó un estudio transversal mediante la aplicación de un cuestionario a 256 participantes. El cuestionario constaba de 10 preguntas sociodemográficas y 29 preguntas tipo Likert de 5 puntos. Se utilizaron análisis factoriales explicativos y confirmatorios, junto con el método de rotación varimax. Como resultado de estos análisis, se crearon la Escala de Productos Cárnicos Amigables con el Bienestar Animal (WFP–alfa de Cronbach: 0,951) y la Escala de Etiquetado Amigable con el Bienestar Animal (WFL–alfa de Cronbach: 0,960). La puntuación media total de los participantes en las escalas fue de 71,85 (mín.: 17, máx.: 85) para WFP y de 50,28 (mín.: 12, máx.: 60) para WFL. Se observó que las mujeres eran más sensibles al bienestar animal y tenían mayor intención de comprar productos éticos que los hombres. Solo el 1 % de los participantes consideraba que los consumidores eran responsables de garantizar el bienestar animal. Curiosamente, los participantes consideraban que el pescado presentaba más problemas de bienestar que las ovejas, las cabras y los pavos. También se observó que el precio de la carne influía significativamente en las preferencias de consumo de los participantes (los participantes afirmaron que consumirían más carne roja y menos pollo si sus precios fueran iguales).
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