Enriching chicken meat with the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) by the inclusion of fish oil in the poultry diet is a means of increasing the human consumption of these essential fatty acids. However, a potential drawback of this practice is the adverse effect this can have on the sensory characteristics of chicken meat. Although freshly cooked meat may still be acceptable, oxidative stability of cooked and refrigerated meat from birds fed diets containing more than 40 g/kg fishmeal can be greatly diminished due to the development of unacceptable flavours in the cooked meat when it is reheated (O’Keefe et al., 1995). However, increasing the vitamin E content of the poultry diet increases the oxidative stability of the meat (Nam et al., 1997). The objective of this experiment was to determine the effects on LC n-3 PUFA content and sensory characteristics of white chicken meat when the inclusion rates of vitamin E and fish oil were increased in broiler diets.