Effects of feeding almond hulls to light lambs on carcass characteristics and meat quality

BACKGROUND: Almond hulls (AH) are the main by-product of almond processing for human consumption and contain bioactive compounds that can improve meat quality. Although AH are used as feed for dairy cows in some countries, information on their potential effects on meat quality is limited. This study evaluated the effects of partly replacing conventional feeds with AH in the concentrate of light lambs on carcass traits and meat quality. RESULTS: . Lambs were slaughtered at approximately 23.0 kg of body weight and carcass traits, chemical composition, pH and fatty acid (FA) profile of meat, and changes in color and lipid oxidation of meat over 6 days storage were analyzed. Inclusion of AH in the concentrate did not affect either carcass weight and conformation or meat pH and chemical composition. However, feeding AH significantly improved the meat FA profile by increasing (P < 0.05) its polyunsaturated FA (PUFA) content, which may be related to modifications of ruminal FA biohydrogenation. No significant effects of AH on meat color or lipid oxidation over the storage period were observed. Sex-related differences were minimal, but males showed higher PUFA content and lower intramuscular fat than females. CONCLUSION: in the concentrate of light lambs can enhance the FA profile of their meat without compromising carcass characteristics or meat composition. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.