The aim of the experiment was to determine the effect of feeding various fat sources (fish oil, linseed oil, sunflower oil and soy oil) and different oil levels (2, 4 and 8%) on the fatty acid composition of chicken muscles and, to raise the content of long chain n-3 PUFA (EPA and DHA) to decrease the n-6/n-3 ratio in broiler carcasses. Furthermore, the effects of the different fatty acid sources on oxidation stability of broiler meat as indicated by malondial-dehyte (MDA) levels should be investigated
