A study was conducted to investigate the effect of the dietary inclusion of three levels of trout by-product silage (TBPS, 0, 10 and 20%) on broiler chicken practical finisher diets. The variables evaluated were performance parameters, total fat content, abdominal fat content, and fatty acid composition of thigh muscle, breast muscle, and liver. The highest final body weight was obtained with the chickens receiving 20% TBPS (P<0.05). No significant differences in abdominal fat content were observed but the muscle fat content increased with the inclusion of TBPS (P<0.05). The percent content of eicosapentaenoic acid (EPA) and docosahexaenoico (DHA), two key omega-3 fatty acids, in chicken fed 20% TBPS was 4 and 15.2% in liver, 1.5 and 5.0% in breast muscle, and 1.5% and 2.3% in thigh muscle, respectively. In contrast, no was detected these fatty acids in control birds (0% TBPS). The relationship between total omega-6 fatty acids (n-6) and total omega-3 (n-3) fatty acid (n-6/n-3) was reduced from 29.7 in control birds to 1.7 inc chickens fed 20% TBPS in breast muscle. The results of the present study indicate the feasibility of enriching chicken meat with omega-3 fatty acids, through the dietary inclusion of TBPS.