The purposes of this study were to investigate the impact of almond hull addition on the digestion of human food (bread) and poultry feed (broiler diet). Almond hulls were added into bread and broiler diet, which were then digested in dynamic in vitro models simulating stomach and intestine in both human and chicken, respectively. Glucose, primary amino nitrogen, and total polyphenols released from bread and broiler diet during digestion and the in vitro antioxidant capacity of the digesta were analyzed. The addition of almond hulls caused a decrease in glucose release in both bread and broiler diet. For primary amino nitrogen, no difference was observed between bread with/without almond hull in the human model, but the lower release was observed for almond hull added broiler diet in the chicken model. Antioxidant assays showed that in all assays the almond hull added sample yielded a greater antioxidant capacity than control in both models, especially in the human model. The results from the study provided evidence for almond hulls as a valuable additive to be used in human food and poultry feed for health benefits.