The purpose of the study was to determine if some 'natural' antioxidants such as vitamin E and beta-carotene improve the oxidative stability of poultry meats from chickens fed different fats (lard, olive oil and sunflower oil) and some sensorial characteristics. Intramuscular fat tended to reflect dietary fat profile. Polyunsaturated fat was more oxidized and more susceptible to oxidation than monounsaturated and saturated fats. There was a reciprocal response between vitamin E and TBARS (indicative of oxidative status). Beta-carotene showed a prooxidant effect when tissue levels of vitamin E were low, but an antioxidant effect at higher tissue levels of vitamin E. Cholesterol oxides increased during cooking. Vitamin E showed a protective effect. Olive oil gave the lowest and sunflower oil the highest levels of cholesterol oxides. The same trends were observed for hexanal formation, the most important volatile. Colour and cooking losses were affected by type of fat and storage, but not by antioxidants. The sensorial evaluation on fresh meat, indicated that firmness of fat was the most important trait influenced by type of fat. Effects of vitamin E and b-carotene were small. Beta-carotene tended to increase some rancid traits. These results suggest that supplementation with vitamin E improves the 'safety' of meat. It is suggested that certain combinations of b-carotene and vitamin E may provide similar antioxidant effects as higher levels of vitamin E. However, vitamin E concentrations should be monitored when b-carotene is supplemented, since at low tissue levels of vitamin E, beta-carotene may have a prooxidant effect.