The influence of green alga Chlorella vulgaris supplementation to drinking water was investigated on hematology, oxidative status and meat quality represented by amino acids, fatty acids and minerals content of muscles. One hundred thirty-five, one week broiler chicks (Cobb breed) with mean body weight of 200±0.30g were randomly divided into three groups (freezing and thawing algal culture (G1), fresh algal culture (G2), that added five gm/liters in drinking water, control (G3)) and were allocated to three pen replicates (15 birds each) for each of the three treatments in a completely randomized design. Diets were subedited to be iso-nitrogenous and iso-caloric to cover all recommended. All groups were fed this diet.  Two groups of each supplemented chicken drinking water by freezing and thawing (G1) and fresh alga Chlorella vulgaris (G2). The feeding trial was performed for 42 days. Blood samples collected during slaughtered of the experiment. The results indicated that Chlorella alga supplementation enhanced hemoglobin, meat quality was valuable in G1 and G2 than control and all treatments had differed in content and amount of fatty acids and amino acids. Conclusion: Chlorella vulgaris increased total WBC count and hemoglobin, decreasing serum malondialdehyde concentration. The biotechnological implementation of Chlorella alga in broiler chicks drinking water as antioxidants activity to keep against free radicals cellular harm from stress, and as immuno-modulator is claiming to explore. The content and amount of both amino acids and fatty acids are varied in broiler chick carcasses with the supplementation methods of algae to drinking water.