Acceptability of rabbit meat as protein source in the municipalities of Bambang and Bayombong, Nueva Vizcaya/
Taquio, John Sidfrey B.
Acceptability of rabbit meat as protein source in the municipalities of Bambang and Bayombong, Nueva Vizcaya/ John Sidfrey B. Taquio - Bayombong: Nueva Vizcaya state University; 2023. - xii, 49 leaves : illustrations, photos ; 28 cm.
This study determined the acceptability of rabbit meat as protein source in Bambang and Bayombong, Nueva Vizcaya through interview of 400 respondents from December 2022 to May 2023 using a set of questionnaires consisting of three parts that include the sociodemographic profile of the respondents, rabbit meat acceptability, and the perception on raising rabbit as meat source. The data were collected through personal interviews to the respondents. The data were analyzed using descriptive statistics and the results were presented in narrative method and portrayed in tabular forms. The gender of respondents was more or less equally distributed, between 18 and more than 61 years, old mostly belonging to Ilocano and Ifugao ethnicities. Majority were Roman Catholic and unemployed The rabbit meat is acceptable to 44% of the respondents, however, price, availability, preference as pet, and phenotypic look are factors that affected its acceptability Nevertheless, rabbit meat is perceived to help address the shortage of meat and as an alternative animal protein source Based on the results, recommendations were provided to improve acceptability level of rabbit meat as protein source. Thesis (Doctor of Veterinary Medicine)
includes appendices and bibliographical references.
Acceptability of rabbit meat as protein source in the municipalities of Bambang and Bayombong, Nueva Vizcaya/ John Sidfrey B. Taquio - Bayombong: Nueva Vizcaya state University; 2023. - xii, 49 leaves : illustrations, photos ; 28 cm.
This study determined the acceptability of rabbit meat as protein source in Bambang and Bayombong, Nueva Vizcaya through interview of 400 respondents from December 2022 to May 2023 using a set of questionnaires consisting of three parts that include the sociodemographic profile of the respondents, rabbit meat acceptability, and the perception on raising rabbit as meat source. The data were collected through personal interviews to the respondents. The data were analyzed using descriptive statistics and the results were presented in narrative method and portrayed in tabular forms. The gender of respondents was more or less equally distributed, between 18 and more than 61 years, old mostly belonging to Ilocano and Ifugao ethnicities. Majority were Roman Catholic and unemployed The rabbit meat is acceptable to 44% of the respondents, however, price, availability, preference as pet, and phenotypic look are factors that affected its acceptability Nevertheless, rabbit meat is perceived to help address the shortage of meat and as an alternative animal protein source Based on the results, recommendations were provided to improve acceptability level of rabbit meat as protein source. Thesis (Doctor of Veterinary Medicine)
includes appendices and bibliographical references.
