摘要：The aim of this research is to determination of peroxides values (PV) and free fatty acids (FFA) content in frozen chicken meat samples during storage, depending on fat source in broiler diet. The research was carried out on chickens of Cobb 500 provenience divided into two groups of 100 broiler chicks. Chickens reared in same conditions, 42 days and 56 days, and fed same diets with identical nutritional content, with dierent in quality and source of used fat (beef talow and sunower oil) containing 5% of fat. After sampling, chickens were slaughtered and their carcasses stored on - 18°C . The oxidative status of meat can be assessed on the basis of primary oxidation, thought measurement PV and FFA content after 60 days and 180 days frozen storage. This study investigated samples of chicken breast and chicken thigh muscles. Results of investigation showed a signicantly higher PV of chicken thigh muscles then breast muscles. Moreover, obtained higher values of FFA in thigh muscles then breast muscles. Values of peroxides and free faty acids content are higher during prolonged stor- age time.
