Meat is a perishable food commodity and is usually at the higher risk of deterioration. The main spoilage of the meat is due to the oxidative rancidity. The dietary antioxidants are considered as agents to prevent lipid peroxidation in animal muscles and consequently increase the meat stability after slaughtering. Accordingly, this study was conducted in order to elucidate the effect of antioxidant enriched diet containing citrus peel on broiler meat quality. Different concentrations of dried citrus peel (4%, 8% and 12%) were added to the feed in order to determine their effects on the oxidative stability of meat. The birds were provided with standard conditions of rearing for 42 days. After 42 days the broilers were slaughtered and meat was analyzed for total phenolic contents, peroxide value, β-carotene bleaching assay and TBARS analysis. Results of the study demonstrated that treatment containing higher concentration of citrus (T4=12%) showed highest potential to control the oxidative deterioration of chicken meat during freeze storage without imparting negative impacts on the sensory attributes of product. Keywords: Meat quality, Antioxidants, Citrus peel, Oxidative stability