The effects of dietary tea catechins (TC) supplementation at levels of 50 (TC 50), 100 (TC 100), 200 (TC 200), and 300 (TC 300) mg kg−1 feed on susceptibility of chicken breast meat, thigh meat, liver and heart to iron-induced lipid oxidation were investigated. Day old chicks (n=200) were randomly divided into six groups. Chicks were fed diets containing either basal (C), or α-tocopheryl acetate supplementation at a level of 200 mg kg−1 feed (VE 200), or TC supplementation for 6 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBA) assay. TC supplementation at all levels exerted antioxidative effects for all tissues with the exception of 50 mg kg−1 feed for breast meat. TC supplementation at levels of 200 and 300 mg kg−1 feed were found to be significantly (P