This study is consisted of data obtained from the survey conducted with 400 consumers in Uşak province urban area. As a result of the analysis, the average amount of annual per capita chicken meat consumed was calculated as 13.64 kg. The average amount of consumption increases due to the increase in income level. 39.2% of the consumers (consume chicken meat once a week. However, nearly half of consumers (41.7%) consume chicken meat, this is one third in total meat consumption. This ratio is changing according to income groups. Consumers supply chicken meat from vendors, grocery stores and groceries. The main reason for consumption of chicken meat for consumers; low price, easy to find on the market and healthy. Nearly half (42.5%) of the consumers prefer whole chick. The percentage of those consumed in the chicken meat consumed by the consumers is very low. Factors that are effective on consumers preferences for chicken meat; the freshness of the product, the price, the type of packaging, the quality, the producer company, the advertisement of the product, the taste of the consumer and the date of manufacture of the product. According to consumer preference (but, baguette, chest, wings etc.) processed products can be prepared according to the grill or other purposes and presented to the consumer. As consumers are prepared to extra payment for organic (ecological) food products, the farmers can be guided by incentives to organic poultry breeding systems.

In this study, an investigation of the preference and perception of the different broiler housing and feeding systems among staff and students of Eskisehir Osmangazi University, Turkey was undertaken. A structured questionnaire was administered with a face-to-face to 790 randomly selected respondents [257 academic staff (academicians), 166 non-academic staff (worker with a secondary school national graduate diploma) and 367 undergraduate students (students)]. Most respondents preferred chicken (63.3%) and beef (32.0%) meats to fish meat (4.7%). The number of academicians preferred broiler meat (16.8%) was lower than those of students (52.6%) and workers (30.6%). There were significant differences among respondents in terms of preference and perception of different production sources of chicken meat. The proportion of academicians who preferred conventional broiler meat (68.2%) was higher than students (25.4%) and workers (6.4%). The impact of mediatic information (disinformation) about broiler meat relating to ingredients and/or feed additives used in broiler nutrition was higher on academics and students compared to workers. The results of the study indicated that as the level of education increases, the negative perception increased due to false media reports about chicken meat production and subsequently, the preference for chicken meat decreased.

In this study, an investigation of the preference and perception of the different broiler housing and feeding systems among staff and students of Eskisehir Osmangazi University, Turkey was undertaken. A structured questionnaire was administered with a face-to-face to 790 randomly selected respondents [257 academic staff (academicians), 166 non-academic staff (worker with a secondary school national graduate diploma) and 367 undergraduate students (students)]. Most respondents preferred chicken (63.3%) and beef (32.0%) meats to fish meat (4.7%). The number of academicians preferred broiler meat (16.8%) was lower than those of students (52.6%) and workers (30.6%). There were significant differences among respondents in terms of preference and perception of different production sources of chicken meat. The proportion of academicians who preferred conventional broiler meat (68.2%) was higher than students (25.4%) and workers (6.4%). The impact of mediatic information (disinformation) about broiler meat relating to ingredients and/or feed additives used in broiler nutrition was higher on academics and students compared to workers. The results of the study indicated that as the level of education increases, the negative perception increased due to false media reports about chicken meat production and subsequently, the preference for chicken meat decreased.

Bu çalışmada, Sivas kent merkezinde tavukçuluk ürünleri tüketim değerlerini ve bunun üzerine etki eden faktörleri belirlemek amacıyla 461 aile ile yüz yüze anket uygulaması yapılmıştır. Katılımcıların %85,5’i aktif yaş grubu olarak kabul edilen 18-54 yaş aralığında yer almaktadır. Lise ve Yüksekokul mezunlarının toplamı %68,7 olarak bulunmuştur. Aylık gıda gideri bakımından gelir grupları arasında gözlenen farklılık önemli, ortalama aylık gıda gideri 595,44 TL olarak hesaplanmıştır. Aylık gıda giderleri içerisinde tavukçuluk ürünlerin oranı bakımından da gelir grupları arasında önemli farklılıklar belirlenmiş olup, katılımcıların ortalaması %10,49 olarak belirlenmiştir. Aylık hane halkı yumurta tüketim değerleri bakımından gelir gruplarında gözlenen farklılık önemli, hane halkı aylık ortalama yumurta tüketimi 34,47 Adet/Ay, kişi başına yıllık yumurta tüketimi 123,40 Adet/Yıl olarak hesaplanmıştır. Aylık hane halkı tavuk eti tüketim değerleri bakımından gelir grupları arasında gözlenen farklılık önemli bulunmuş, aylık hane halkı tavuk eti tüketimi ortalama 4,13 Kg/Ay olmasına karşılık, kişi başı yıllık tavuk eti tüketim değeri ortalama olarak 14,89 Kg/Yıl olarak belirlenmiştir. Tavuk eti tüketimi üzerine Aile gelir seviyesi, Aile birey sayısı ve meslek grupları etkili olurken, yumurta tüketimi üzerine bu faktörler ile birlikte eğitim düzeyleri de etkili olmuştur.

This study is consisted of data obtained from the survey conducted with 400 consumers in Uşak province urban area. As a result of the analysis, the average amount of annual per capita chicken meat consumed was calculated as 13.64 kg. The average amount of consumption increases due to the increase in income level. 39.2% of the consumers (consume chicken meat once a week. However, nearly half of consumers (41.7%) consume chicken meat, this is one third in total meat consumption. This ratio is changing according to income groups. Consumers supply chicken meat from vendors, grocery stores and groceries. The main reason for consumption of chicken meat for consumers; low price, easy to find on the market and healthy. Nearly half (42.5%) of the consumers prefer whole chick. The percentage of those consumed in the chicken meat consumed by the consumers is very low. Factors that are effective on consumers preferences for chicken meat; the freshness of the product, the price, the type of packaging, the quality, the producer company, the advertisement of the product, the taste of the consumer and the date of manufacture of the product. According to consumer preference (but, baguette, chest, wings etc.) processed products can be prepared according to the grill or other purposes and presented to the consumer. As consumers are prepared to extra payment for organic (ecological) food products, the farmers can be guided by incentives to organic poultry breeding systems.