A Deep Dive into Veterinary Training, the Image of Pigs, and Pork Meat | Quim Segales

A Deep Dive into Veterinary Training, the Image of Pigs, and Pork Meat | Quim Segales

Veterinary Training for New Veterinarians:

Quim Segales, a recognized expert in swine diseases and pandemics, observes a change in the attitude of current veterinary students. While he highlights a better technical preparation compared to the past, he also warns of a potential decrease in the culture of effort and dedication.

Segales argues that veterinary training should go beyond mere knowledge transfer. It is essential to instill values such as responsibility, professional ethics, and a passion for animal health in students.

The Image of the Pig: Reality or Myth?

The interview also addresses the poor cultural image of the pig, despite being an animal with high nutritional value and from which everything is utilized. Segales analyzes various factors contributing to this negative perception, including:

• Religious Influence: Some religions prohibit the consumption of pork, which has contributed to its stigmatization in certain cultures.
• Thought Trends: The rise of vegetarianism and veganism has called into question the consumption of meat in general, including pork.
• Misinformation: There is a large amount of false information and myths about the pig circulating in society, which has deteriorated its image.

Pork Meat and Health: Is It Compatible?

Segales defends pork meat as part of a healthy and balanced diet, provided it is consumed in moderation. He states that this food provides proteins, iron, and other essential nutrients for the human body.

However, he warns about the risks of excessive consumption of red meat, including pork. It is essential to opt for high-quality meat from animals raised under welfare conditions and with sustainable practices.

Final Reflection

The interview with Quim Segales invites us to reflect on three fundamental aspects: the training of new veterinarians, the image of the pig in today’s society, and individual responsibility in meat consumption.