Recalde, Adrianade Evan, TrinidadCabezas Albéniz, AlmudenaDíaz Díaz Chirón, María TeresaMateo, JavierRoldán, Rafael A.López‐Feria, SilviaCarro, María Dolores2026-02-062026-02-062026Recalde, A., de Evan, T., Cabezas, A., Díaz-Chirón, M.T., Mateo, J., Roldán, R.A., López-Feria, S. and Carro, M.D. (2026), Effects of feeding almond hulls to light lambs on carcass characteristics and meat quality. J Sci Food Agric. https://doi.org/10.1002/jsfa.704820022-514210.1002/jsfa.70482https://hdl.handle.net/20.500.14352/131838Contribución de autores: AR, TdE, AC, MTD-C, JM and MDC were responsible for investigations. AR, TdE and JM were responsible for formal analysis and writing the original draft. AC, MTD-C, JM and MDC were responsible for methodology. AC, MTD-C, JM, RAR, SL-F and MDC were responsible for resources. AC, MTD-C, RAR, SL-F and MDC were responsible for reviewing and editing. RAR, SL-F and MDC were responsible for conceptualization and funding acquisition. MDC was responsible for supervision, project administration. All authors reviewed the final version of the manuscript submitted for publication.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 Thirty Manchega lambs (15 females and 15 males) were divided into three homogenous groups according to body weight and sex, and each was fed a concentrate containing 0, 60 or 120 g AH kg −1. 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 Replacing conventional feeds with up to 120 g AH kg −1 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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal article1097-0010https://doi.org/10.1002/jsfa.7048241612744https://pubmed.ncbi.nlm.nih.gov/41612744/open access636.08Almond hullsLight lambsLipid oxidationMeat compositionFatty acid profile;Meat shelf-lifeProducción animal3104 Producción Animal