Ninety male Iranian native turkey were randomly distributed into three experimental treatments to determine of the amount canola oil fatty acids deposited in raw chicken tissues. These diets were isonitrogenous and isoenergetic were given to broiler chickens throughout a 20 wk growth period. This trial was conducted in completely randomize design. Birds were slaughtered at 20 wk of age. Breast meat samples were separated and frozen at -20 C until to determine as fatty acid profile. Data was analyzed with one way ANOVA and means compared with Duncan test. Results show that canola oil could influence fatty acid profile and improved breast meat nutritional value. Total omega3 FA content in breast meat, were significantly (P>0.0001) increased (from 9.5372 percent for control group to 18.4461 and 21.0941 percent for experimental group, respectively. Applications of 5 percent have high effect of breast meat.
