Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production
This study was conducted to evaluate university students’ chicken meat consumption preferences and their level of knowledge about chicken production. The survey was conducted with 61 structured online questionnaires using the Kobo-collect Tool Box. The questionnaires were administered online via stu...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2024-12-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/6980 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850246298519732224 |
|---|---|
| author | Ali Kepezkaya Nasir Abdallah Kadriye Kursun Mikail Baylan |
| author_facet | Ali Kepezkaya Nasir Abdallah Kadriye Kursun Mikail Baylan |
| author_sort | Ali Kepezkaya |
| collection | DOAJ |
| description | This study was conducted to evaluate university students’ chicken meat consumption preferences and their level of knowledge about chicken production. The survey was conducted with 61 structured online questionnaires using the Kobo-collect Tool Box. The questionnaires were administered online via student WhatsApp groups. Chicken breast meat was the most consumed with cubed meat being the most preferred. The expiration date was the main factor affecting chicken meat purchasing decisions, and the majority of the respondents did not have any preferred cooking method. Heavier meat (>1 kg) and fresh chicken meat were the most preferred with the highest chicken meat consumption of 1-3 times per week. Chicken meat consumption was highest at dinner and in the winter season with viral diseases being perceived as the most dangerous chicken diseases. The Coronavirus outbreak affected the chicken meat consumption of the majority of the respondents and most of them bought meat from reliable sale points. Most of the respondents could differentiate between slow and fast-growing broiler hybrids with Ross 308 being the most recognized commercial broiler hybrid by the respondents. It was concluded that chicken meat consumption was higher among the respondents however, agriculture students should be motivated to improve their knowledge about chicken production. |
| format | Article |
| id | doaj-art-0e80cf2605334d4db6947a692c54e3ff |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-0e80cf2605334d4db6947a692c54e3ff2025-08-20T01:59:13ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2024-12-0112122524253110.24925/turjaf.v12i12.2524-2531.69805681Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken ProductionAli Kepezkaya0https://orcid.org/0009-0007-7795-141XNasir Abdallah1https://orcid.org/0000-0003-2701-6726Kadriye Kursun2https://orcid.org/0000-0001-9533-7391Mikail Baylan3https://orcid.org/0000-0002-6299-5811Cukurova Unıversity, Faculty of Agriculture, Department of Animal ScienceKwame Nkrumah University of Science and TechnologyCukurova Unıversity, Faculty of Agriculture, Department of Animal ScienceCukurova Unıversity, Faculty of Agriculture, Department of Animal ScienceThis study was conducted to evaluate university students’ chicken meat consumption preferences and their level of knowledge about chicken production. The survey was conducted with 61 structured online questionnaires using the Kobo-collect Tool Box. The questionnaires were administered online via student WhatsApp groups. Chicken breast meat was the most consumed with cubed meat being the most preferred. The expiration date was the main factor affecting chicken meat purchasing decisions, and the majority of the respondents did not have any preferred cooking method. Heavier meat (>1 kg) and fresh chicken meat were the most preferred with the highest chicken meat consumption of 1-3 times per week. Chicken meat consumption was highest at dinner and in the winter season with viral diseases being perceived as the most dangerous chicken diseases. The Coronavirus outbreak affected the chicken meat consumption of the majority of the respondents and most of them bought meat from reliable sale points. Most of the respondents could differentiate between slow and fast-growing broiler hybrids with Ross 308 being the most recognized commercial broiler hybrid by the respondents. It was concluded that chicken meat consumption was higher among the respondents however, agriculture students should be motivated to improve their knowledge about chicken production.https://agrifoodscience.com/index.php/TURJAF/article/view/6980chicken meatconsumptionpreferencestudentturkiye |
| spellingShingle | Ali Kepezkaya Nasir Abdallah Kadriye Kursun Mikail Baylan Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production Turkish Journal of Agriculture: Food Science and Technology chicken meat consumption preference student turkiye |
| title | Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production |
| title_full | Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production |
| title_fullStr | Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production |
| title_full_unstemmed | Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production |
| title_short | Evaluation of University Students’ Chicken Meat Consumption Preferences and Knowledge of Chicken Production |
| title_sort | evaluation of university students chicken meat consumption preferences and knowledge of chicken production |
| topic | chicken meat consumption preference student turkiye |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/6980 |
| work_keys_str_mv | AT alikepezkaya evaluationofuniversitystudentschickenmeatconsumptionpreferencesandknowledgeofchickenproduction AT nasirabdallah evaluationofuniversitystudentschickenmeatconsumptionpreferencesandknowledgeofchickenproduction AT kadriyekursun evaluationofuniversitystudentschickenmeatconsumptionpreferencesandknowledgeofchickenproduction AT mikailbaylan evaluationofuniversitystudentschickenmeatconsumptionpreferencesandknowledgeofchickenproduction |