<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802023000100432</article-id>
<article-id pub-id-type="doi">10.15741/revbio.10.e1510</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Perception, knowledge and consumption preference of meat products produced with animal welfare in veterinary students]]></article-title>
<article-title xml:lang="es"><![CDATA[Percepción, conocimiento y preferencia de consumo de producto carnico producido con bienestar animal en estudiantes veterinarios]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peña-Avelino]]></surname>
<given-names><![CDATA[L.Y.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alva-Pérez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosales-Martínez]]></surname>
<given-names><![CDATA[G.N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Facultad de Medicina Veterinaria y Zootecnia &#8220;Norberto Treviño Zapata&#8221; ]]></institution>
<addr-line><![CDATA[Cd. Victoria Tamaulipas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802023000100432&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802023000100432&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802023000100432&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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 &lt; 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 &gt; chicken &gt; pork &gt; fish &gt; sheep &gt; goat &gt; 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El objetivo del presente estudio fue evaluar la percepción, conocimiento y preferencia de consumo en los estudiantes veterinarios sobre el producto cárnico producido mediante las cinco libertades del bienestar animal a través de un cuestionario. Se realizó un estudio transversal con 244 estudiantes de Veterinaria. Se aplicó una encuesta mediante un formulario virtual con escala tipo Likert. Se efectuó un análisis de componentes principales con rotación Varimax. El alfa de Cronbach fue de 0.96 y la validez de contenido fue de 0.85. La prueba esfericidad de Bartlett fue significativa (p &lt; 0.0001). Participó el 48 % de estudiantes. No se observaron diferencias en función del género o área laboral de interés, pero si por núcleo de formación. La carne de pollo fue la más consumida, pero sí el precio por kilogramo fuera similar, la preferencia del consumo de carne tendría la siguiente jerarquía: bovina &gt; pollo &gt; porcina &gt; pescado &gt; ovina &gt; caprina &gt; pavo. El 46 % tuvo una percepción positiva del Bienestar Animal como atributo a incorporar en la carne, durante el proceso de producción. El 77 % consideró positiva la incorporación de Bienestar Animal en el proceso de etiquetado. El 82 % tuvo un alto conocimiento sobre este sistema. En conclusión, el cuestionario presenta validez y fiabilidad para replicarse en estudios similares. Los estudiantes prefieren carne con AW, perciben y poseen conocimientos sobre la carne producida.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[animal welfare]]></kwd>
<kwd lng="en"><![CDATA[meat consumption]]></kwd>
<kwd lng="en"><![CDATA[questionnaire]]></kwd>
<kwd lng="en"><![CDATA[validation studies]]></kwd>
<kwd lng="es"><![CDATA[Bienestar animal]]></kwd>
<kwd lng="es"><![CDATA[consumo cárnico]]></kwd>
<kwd lng="es"><![CDATA[cuestionario]]></kwd>
<kwd lng="es"><![CDATA[estudios de validación.]]></kwd>
</kwd-group>
</article-meta>
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