Cittadini, AuroraBermúdez, RobertoCadavez, VascoGonzález-Peaguda, AdrianaBodas, RaúlLorenzo, José Manuel2026-05-272026-05-272026Cittadini, Aurora; Bermúdez, Roberto; Cadavez, Vasco; González-Peaguda, Adriana; Bodas, Raúl; Lorenzo, José Manuel (2026). Influence of Agro-Industrial By-Products Inclusion on Growth Parameters and Carcass Quality in Ovella Galega Lambs. Animals. ISSN 2076-2615. 16:6, p. 1-162076-2615http://hdl.handle.net/10198/36783This study investigated the impact of including 10% of dried brewers’ grain (BG), grape pomace (GP), or olive cake (OC) in the finishing diets of thirty-two Ovella Galega lambs on their growth parameters and carcass quality. Productive parameters such as live weight, average daily gain (ADG), and subcutaneous fat depots were monitored. The following carcass traits were also evaluated: carcass weight, conformation, fatness degree, morphology, and pH. Moreover, the left-half carcasses were sectioned into the main commercial cuts. Results showed that the type of diet did not significantly affect (p > 0.05) the growth performance and carcass characteristic of the animals. All groups reported similar (p > 0.05) live weights, ADG, and pre-slaughter fat thickness. In the same manner, the lack of significant variations observed in the productive parameters was also reflected in the carcass traits, showing comparable (p > 0.05) weights, dressing percentages, conformation, fatness levels, morphometric measures, and pH among treatments. Furthermore, the commercial value of the animals was not compromised (p > 0.05) by the experimental treatments. Thus, these outcomes suggest that the employment of these agri-food by-products, at moderate levels, could represent a viable and sustainable feeding approach for these autochthonous lambs.engBrewers’ grainGrape pomaceOlive-cakeGalician lambProductive parametersCarcass attributesCarcass morphologyCommercial cuttingjournal article10.3390/ani16060921