The effect of dietary oat and enzymes on chicken meat quality: colour, fat content, fatty acid composition of lipids and their oxidative stability was evaluated. A total of 200 one-day-old chickens (Cobb) were randomly allocated to five dietary treatments. Experimental diets contained 300 or 500 g/kg (in starter and grower, respectively) of dehulled oat or naked oat cv. Polar. Diets were unsupplemented or supplemented with enzyme preparation. The control diet was based on soybean, maize and wheat and contained no enzymes. A higher concentration of polyunsaturated fatty acids and lower content of monounsaturated fatty acids in breast muscle was found in chickens receiving naked oat as compared with birds fed with dehulled oat (p<0.05). The results obtained in control chickens was similar to those in the group with dehulled oat (p>0.05). Enzymes supplement to oat based diets decreased concentration of saturated fatty acids. Addition of enzyme caused a decrease of fat content in chicken meat (p<0.05) but no significant differences in fat content between experimental and control birds were found. After 6-month storage of meat at –20^oC TBARS level was lower in the groups fed diets with the oats compared with control group (p<0.05). The cultivars of dietary oat and enzyme supplementation of diets did not cause any significant changes in the colour of meat but the values of yellowness (b*) in broilers fed naked oat were significantly lower than in control chickens (p<0.05).