Abstract: Background and Objective: Throughout the world, consumers are increasingly being attracted to chicken meat from naturally grown birds. A study was therefore conducted to evaluate the effect of dietary regimes on carcass and meat quality of genetically improved dual-purpose chicken. Materials and Methods: In total, 480 day-old male chicks were randomly assigned to 24 treatment combinations in a 2×3×4 factorial experiment. The treatments were breeds (Sasso and Kuroiler), diets (D1, D2 and D3) and levels of supplementation (100, 75, 50 and 25%). At the age of 20 weeks, five male chickens were randomly selected from each treatment combination and sacrificed for detailed carcass and meat quality assessment. Results: The Dressing Percentage (DP), pH, cooking loss, Crude Protein (CP) content of breast, thigh and drumstick joints were higher in Sasso than in Kuroiler. Values for redness (a*) and yellowness (b*) were higher in Kuroiler than in Sasso. Thigh muscle in birds fed D2 and D3 tended to be tougher than those fed D1. CP and ash contents in breast joints from D1 and D2 were higher than in D3 chickens. The ether extract values for drumstick from D1 and D2 were comparable but higher than in D3. The L* and a* value in the breast joint tended to increase with a reduction in the level of supplementation but it was the opposite in the case of the drumstick. Conclusion: It is concluded that the feeding regime affects the meat quality of genetically improved dual-purpose chicken in a joint-specific fashion.