Chicken from organic free range system were richer in lauric acid, myristic acid and arachidic acid than chicken from conventional breeding system. Нe highest monounsaturated fatty acid content and lowest polyunsaturated fatty acid content were also recorded in meat from organic free range system. Нe predominant eicosapentaenoïc acid (EPA) content was found in chicken from conventional breeding system. Нe higher total monounsaturated fatty acid content was recorded in thigh meat, while the proportion of polyunsaturated fatty acid was higher in thigh meat than breast. Нe ratio n-6 to n-3 fatty acids of breast meat was highly lower than the one of thigh meat. Нe ratio PUFA/SFA was higher in breast than in thigh meat