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This study was conducted to investigate the effect of dietary fiber(DF) levels on the meat quality in colored broiler. Colored broiler were fed on containing corn-soy basal diet(DF 5%) and high level(DF 6,7 and 8%) of dietary fiber diets for 7 weeks. Dietary fiber level of diet was make up by adding some alffalfa meal. Colored broiler meats were stored at 3$\circ$ for 24hr after skaughter, and used to analyze physico-chemical properties. Proximate component, pH, shear force value, myofibril fragmentation index, water holding capacity, cooking loss, protein extractability, fatty acid composition, Hunter´s L, a value and palatability of cooked meat were not significantly affected by dietary fiber levels, whereas the Hunter´s value of meat was significantly affected bty dietary fiber levels for the final period of feeding. Crude protein content, myofibril fragmentation index, water holding capacity, protein extractability and Hunter´s b value of breast meat´s were higher than thigh meat´s, but crude fat content, pH, shear force value, cooking loss, palmitoleic acid, linolenic acid, and Hunter´s a value were lower, regardless of dietary fiber level.
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