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The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups (five dietary treatments differing in source and concentration of plant oil and fish oil). Feeding chickens with diets of determined composition from 22nd to 42nd day of fattening resulted in altered fatty acid profile in white meat and dark meat, and in significantly lowered n-6/n-3 polyunsaturated fatty acids (PUFA) ratio in white meat. Increase of n-3 PUFA concentration in diets resulted in statistically significant (P = 0.001) increase of n-3 PUFA, as well as in decrease (P = 0.02) of n-6 PUFA in white and dark chicken meat in the 1st experiment. The 2nd experiment resulted in statistically significant increase of n-3 PUFA concentration in white and dark chicken meat (P 0.05). In order to produce chicken meat as functional product, it is possible to reach balance between high n-3 PUFA concentration and satisfactory sensory traits characteristics of chicken meat.

Effect of Dietary Fat Sources on the Fatty Acid Composition and Sensory Characteristics of Chicken Meat