Scientific research has shown that there is a relationship between the amount and composition of animal fat in the food and cardiovascular and other diseases in humans. The fatty acid composition of broiler meat can be modified by dietary fat sources. In recent years, one of most important effect of fats to performance and the quality of meat is that related to the ratio of omega 6 (n-6)/omega 3 (n-3) fatty acids in the diet. In poultry diets with fishmeal, fish oil or oil derived from vegetable source increase the content of polyunsaturated fatty acids (PUFA, particularly with n-3 fatty acids) in meat. This study was conducted to observe the effects of different fat sources on accumulation of different fatty acids and on the ratio of n-6 to n-3 fatty acids in broiler meat.