The effect of dietary supplementation with either a-tocopherol acetate (vitamin E) or oregano extract on the oxidative quality of broiler meat was investigated. Thigh meat samples from broilers fed diets supplemented with 100, 150 and 200 ppm vitamin E or 100,200 and 300 ppm oregano under two supplementation periods: starter to finisher (8-42 days) and finisher (29-42 days) stages and subjected to 5 different storage conditions were used. Quality of meat was not significantly affected by dietary supplementation with either vitamin For oregano extract from starter to finisher stage. Storage conditions significantly influenced the quality of broiler meat. Frozen meat had significantly higher thiobarbituric acid (TBA) values. There was significant interaction effect of dietary supplementation and frozen storage at 30 and 45 days on the quality of meat from broilers fed the supplemented diets during the finisher stage only. Storage conditions significantly affected rancid flavor, i.e., rancidity was slightly perceived in frozen samples and in pre-chilled meat held at 27°C for 8 hours.