Mustafa OĞAN, İlker ERCAN, Ender UZABACI

Akademisyen Veteriner Hekimlerin Et Tüketimi Tercihlerinin İncelenmesi: Bursa İli Örneği

Amaç: Bu çalışmada konjoint analiz yöntemi ile akademisyen veteriner hekimlerin et tüketimi tercihlerini belirlemeye yönelik bir araştırma yapılmıştır. Gereç ve Yöntem: Çalışmaya Türkiye Bursa’da bir devlet üniversitesinin veteriner fakültesinde görev yapan 69 veteriner hekim katılmıştır. Araştırmada veri toplama aracı olarak anket yöntemi kullanılmıştır. Mart-Nisan 2014 zaman diliminde uygulanan anket çalışmasında sağlık, lezzet ve hijyen niteliklerinin her biri için iki düzey belirlenmiş ve ortogonal deney düzeni kullanılmıştır. Ortogonal düzen yardımıyla 7 seçim kartı oluşturulmuş ve bu kartlar anket formunda çalışmaya katılan veteriner hekimlere sunulmuştur. Katılımcılardan dört et çeşidi (tavuk eti, dana eti, koyun eti ve hindi eti) için ayrı ayrı olmak üzere belirlenen özelliklere göre oluşturulan seçim kartlarına sıra numarası verilmesi istenmiştir. İncelenen tüm et türleri için önemlilik değerleri hesaplanmıştır. Sonuçlar cinsiyete ve ailede kardiyovasküler hastalığın varlığına göre ayrı ayrı değerlendirilmiştir. Bulgular: Bu çalışmaya katılan katılımcılara uygulanan anket sonuçları sağlığın tüm et çeşitleri için en önemli nitelik olduğunu ancak hijyen ve lezzet niteliklerinin sıralamasının cinsiyet ve kardiyovasküler hastalık varlığının aile öyküsüne göre değişiklik gösterdiğini ortaya koymaktadır. Öneri: Bu çalışma ile hayvansal üretim ve hayvan sağlığı açısından üst düzeyde bilgiye sahip akademisyen veteriner hekimlerin et tüketimi tercihlerini belirlerken sağlık, lezzet ve hijyen faktörlerini dört et türü için nasıl değerlendirdikleri konjoint analiz yardımıyla inceleyerek kapsamlı bir çalışma sunulmak istenmiştir.

Examination of Meat Consumption Preferences of Academician Veterinarians: Example of Bursa Province

Aim: In this study, research was conducted to determine the meatconsumption preferences of academician veterinarians by conjointanalysis.Materials and Methods: A total of 69 veterinarians, who are workingin a veterinary faculty of a public university in Bursa Turkey,participated in this study. Survey method was used as a data collectiontool in the research. In the survey conducted in March-April 2014,two levels were determined for each of the health, taste, and hygienequalities, and orthogonal experimental design was used. Withthe help of orthogonal experimental design, seven plancards werecreated and presented to the veterinarians who participated in thesurvey form. Participants were asked to give sequence numbers tothe plancards that were created for four types of meat (poultry meat,beef, mutton, and turkey meat). Importance values were calculatedfor all meat types studied. Results were evaluated separately accordingto gender and history of cardiovascular disease presence.Results: The results of the questionnaire applied to the participantsshowed that health is the most important attribute for all meat typeswhereas related to the variety of meat, hygiene and taste ranking variedaccording to gender and family history of cardiovascular diseasepresence.Conclusion: In this study, it is planned to present a comprehensivestudy for four meat types by examining how the health, taste andhygiene factors of the veterinarians who have high-level knowledgein terms of animal production and animal health evaluate the meatconsumption preferences.

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