A research on consumption of aquaculture products and consumer preferences in cattle and ovine livestock enterprises in Haymana district of Ankara province

Although fish meat plays an important role in healthy nutrition due to its high nutritional value, it is known that red meat and dairy products are more commonly consumed in rural areas, especially among those engaged in animal husbandry. This study was conducted to determine the fish consumption habits of businesses engaged in cattle and sheep farming in Haymana District, Ankara Province. A face-to-face survey was conducted with 66 farm owners selected using simple random sampling. It was found that the vast majority of participants (56.3%) were aged 41–50 and consumed fish 2–4 times a month. The relationship between consumption frequency and education level was statistically insignificant (p>0.05). 45.5% of participants preferred red meat, while 22.7% preferred fish. When selecting fish, freshness is the most important factor at 72.7%, with sea fish being preferred at a rate of 97% and freshwater fish being less popular. The most consumed fish type is anchovy at 81.8%, and the most common cooking method is frying at 83.3%. Freshness is the most important criterion when purchasing fish at a rate of 97%. When considering the effect of season, 92.4% of participants consume fish during the winter months, and the monthly fish consumption of families mostly (48.5%) ranges between 1–3 kg. The research findings reveal that fish consumption preferences in livestock-raising businesses in Haymana district are primarily driven by freshness. This situation indicates the need to increase awareness in rural areas engaged in livestock farming and to improve the accessibility and supply process of fish. The data can guide local authorities and industry stakeholders in strategies to increase fish consumption.