This experiment was conducted to compare the meat quality between Ningdu yellow chickens and Ningdu hybrid chickens, and to provide a theoretical basis for comprehensive assessment of its hybrid effects. Three 120-day-old Ningdu yellow chickens and Ningdu hybrid chickens with the same hatched day and feeding conditions were selected, and the routine meat quality, breast muscle chemical composition, amino acid contents, fatty acid composition and muscle tissue properties were determined. The results showed as follows: 1) compared with the Ningdu hybrid chickens, the cooked meat percentage of Ningdu yellow chickens was higher (P>0.05), but the drip loss and shear force were lower (P>0.05); the water-holding capacity in breast muscle of Ningdu yellow chickens was significantly higher than that of Ningdu hybrid chickens (P<0.01). 2) The muscle fiber density of Ningdu yellow chickens was significantly higher than that of Ningdu hybrid chickens (P<0.01), but the muscle fiber diameter was significantly lower than that of Ningdu hybrid chickens (P<0.01). 3) The crude protein content of Ningdu yellow chickens was significantly higher than that of Ningdu hybrid chickens (P<0.01), and the contents of total amino acids, 8 kinds of essential amino acids, 2 kinds of semi-essential amino acids, and 7 kinds of flavor and sweet flavor amino acids were higher than those of Ningdu hybrid chickens (P>0.05). 4) The contents of essential fatty acids (linoleic acid and linolenic acid) and unsaturated fatty acids (C20: 1, C20: 2, C20: 3, C22: 1, C22: 5, C24: 1, etc.) of Ningdu yellow chickens were higher than those of Ningdu hybrid chickens (P>0.05). In conclusion, the tenderness, nutrition and other aspects of Ningdu yellow chickens are better than those of Ningdu hybrid chickens. Although it is only 12.5% of laying hens' blood relationship in the hybrid chickens, the meat quality has been significantly affected. This hybrids mode should be used cautiously in quality broiler breeding.