The aim of this work is to explore the meat quality of broilers. Chicken meat contains polyunsaturated fat acids which are essential for humans. Broilers who were fed with feed mixture with the addition of animal fats contain more saturated fatty acids in the lipids of the chest muscles, and specialy palmitic, stearic and myristic fat acid, compared to the broilers, which were fed with the addition of vegetable fats. Due to the outstanding quality and high content of protein and low fat content and cholesterol, chickens meat is considered to be a very valuable nutritional foodstuff, which is recommended in many diets. Also, it is a very important source of vitamin B groups and vitamin A, C, D, E and K. Compared to other domestic animal meat, chicken meat is rich with proteins because it is a main storage of fat under the skin and not intramuscular which is the case with other domestic animals. White meat of male chickens contains more fat than white meat female broilers (16.18%: 14.66%), and the dark meat of males contains higher protein content than females (18.32%: 17.60%), but also less water (64.37%: 66.62%) and fats (11.85%: 13.9%). On a smell and taste of chicken meat primarily affects food which animals eat and the plant fodder increase the proportion of fatt acids. Meat from organic grown chickens have a higher pH value than conventionally grown chickens and higher protein content, but also lower fat and ash content and less weight.