Alberto HORCADA

Profesor Titular de Universidad

Universidad de Sevilla

Spain

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About

Alberto Horcada is a Profesor Titular de Universidad at Universidad de Sevilla, Spain. His research focuses on animal production systems, meat quality, and sustainability in agricultural practices, as evidenced by his recent articles on egg quality in Utrerana chickens, the use of biomarkers in fresh meat, and the sustainability of dairy and beef cattle production. Additionally, he explores the influence of dietary factors on meat quality and consumer perceptions of goat kid meat.

Articles (14)

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2020

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2020

Collaborators (10)

María J. Alcalde

Universidad de Sevilla

SPAIN

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Pilar Ruiz Pérez-Cacho

Associate professor

Universidad de Córdoba

SPAIN

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Ester Bartolomé

Associate Professor

Universidad de Sevilla

SPAIN

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Carmen Avilés-Ramírez

Universidad de Córdoba

SPAIN

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Nieves Núñez-Sánchez

Universidad de Córdoba

SPAIN

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Pedro Castro-Valdecantos

Profesor Sustituto Interino

Universidad de Sevilla

SPAIN

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Hortensia Galán-Soldevilla

Universidad de Córdoba

SPAIN

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Andrés Luis Martínez Marín

Asociate Professor

Universidad de Córdoba

SPAIN

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Susana Simal

Professor

University of the Balearic Islands

SPAIN

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MANUEL DELGADO-PERTÍÑEZ

Full Professor in Animal Science (Catedrático de Universidad)

Universidad de Sevilla

SPAIN

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Alberto HORCADA

Research Interests

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Articles (14)

Machine learning strategy for light lamb carcass classification using meat biomarkers

Effect of laying month on egg quality in the Utrerana chicken breed (Partridge variety) during the first laying period

The use of biomarkers in fresh meat and dairy products to identify the feeding regime in ruminants: a review

An Assessment of Sustainability of Dual-Purpose, Dairy and Beef Cattle Production Systems in the Cundinamarca Department (Colombia) Using the MESMIS Framework

Assessment of use of nutritional and organoleptic traits to differentiate the origin of Montesina lambs breed under three feeding regimes

Relationship between Consumers’ Perceptions about Goat Kid Meat and Meat Sensory Appraisal

Characterization of the Cattle Production Systems in the Department of Cundinamarca (Colombia), Proposals for Sustainability

Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System

Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex

Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy

Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Short communication: Using infrared ocular thermography as a tool to predict meat quality from lean cattle breeds prior to slaughter: Exploratory trial

Collaborators (10)

María J. Alcalde

Pilar Ruiz Pérez-Cacho

Ester Bartolomé

Carmen Avilés-Ramírez

Nieves Núñez-Sánchez

Pedro Castro-Valdecantos

Hortensia Galán-Soldevilla

Andrés Luis Martínez Marín

Susana Simal

MANUEL DELGADO-PERTÍÑEZ

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