One hundred and sixty sexed Cobb chickens from 22 to 42 days of age were allocated to 4 groups and fed diets not supplemented with vitamin E and contained 4% rapeseed oil and 1% of stabilized fish fat. Experimental groups were supplemented with coneflower, thyme and sage dry extracts added in the amount of 560 mg/kg. At 42 day 32 chickens were killed, breast muscles were excised and frozen. Part of meat was analysed for fatty acids composition of lipid fraction, TBA-RS and vitamin E content and evaluated for sensory properties. Part was kept frozen (-20^oC) for 6 month and then analysed in the same manner. During frozen storage the percent of palmitic acid and linolic acid decreased but those of stearic acid, arachidonic acid, eicosapentaenoic acid (EPA) and docosahexsaenoic acid (DHA) increased in meat lipids of every groups. An increase of oleic acid was found only in control chickens and a decrease of linolenic acid on control and coneflower groups. The percent of saturated fatty acids (SFA) was observed to decrease, whereas that of polyunsaturated fatty acids (PUFA) n-3 and ratio of PUFA:SFA to increase in control chickens and in groups fed thyme and sage. In all groups improvement of PUFA n-6:n-3 ratio was found. Vitamin E content in meat of chickens from control and sage group decreased but TBA-RS content was not changed in any group. Sensory properties of boiled meat at the beginningt and the end of frozen storage period were changed for flavour in control, thyme and sage group.