1Department of Agronomy, Faculty of Life and Natural Sciences, University of El Oued, P.O. Box 789, El Oued, 39000, Algeria
2Laboratory of Hygiene and Animal Pathology, Institute of Veterinary Sciences, University of Tiaret, Tiaret, 14000, Algeria
3Higher School of Saharian Agriculture, El Oued, 39000, Algeria
4Health and Hygiene Office, Municipality of Mih Ouensa, El Oued, 39030, Algeria
*Corresponding Author: Brahim Hamad, Department of Agronomy, Faculty of Life and Natural Sciences, University of El Oued, P.O. Box 789, El Oued, 39000, Algeria, Email: brahim.hamad@yahoo.fr, brahim-hamad@univ-eloued.dz
Online published on 13 November, 2025.
The purpose of this investigation was to look into and collect data on the variables affecting the intake willingness of goat meat by Algerians.
In the region of El Oued (in southeast Algeria), 240 consumers were selected at random for sampling. The information obtained during the survey was collected using a standardised questionnaire.
According to the findings, goat meat ranked third (11.25%) among consumers’ top choices for red meat, behind beef (15%) and sheep (71.25%), but ahead of camel meat (2.5%). Of the previously mentioned meat types, taste was found to be the most desirable trait (53.75%). The majority of survey participants (202 consumers; 84.16%) thought that the meat from goats was suitable for them. On the contrary, all-around quality, level of income and methods used to raise animals have the greatest impact (p<0.05) on goat meat consumption willingness. However, there were no appreciable differences (p>0.05) in the intake willingness of this meat based on age, gender, location of residence, level of education, accessibility, or cost. This study offers a thorough understanding of the aspects that influence consumer attitudes regarding goat meat and may be employed in developing strategies for enhancing consumption and boosting acceptance.
Behaviour, Consumers, Goat meat, Meat consumption
