SUMMARY— Samples of white muscle (pectoralis major) were taken from 100 male, broiler‐type chickens which had been reared to 58 days of age on rations differing in protein level (16 or 24%) and in type of supplemental fat (5% of coconut oil, beef tallow, safflower oil or menhaden oil). Lipids were extracted from each sample and fractionated into (1) neutral lipids, (2) cephalin, and (3) lecithin. The fatty acid content of each fraction was determined by gas liquid chromatography (GLC). Lipid oxidation was measured by a 2‐thiobar‐bituric acid (TBA) method after storing each carcass for 12 days at 2°C. Values for all measurements were statistically analyzed for dietary effects and for possible correlations between composition and oxidation rates. All of the factors were significantly influenced by diet, except total lipids, cephalin, and four of the lecithin fatty acids. Correlation coefficients between TBA values and level of each lipid component were obtained after treatment effect was statistically removed. The 22‐carbon fatty acids with 4 or 5 double bonds in cephalin and lecithin, and linoleic acid in neutral lipids and lecithin were positively correlated with TBA values.

Representative samples of channel catfish (Ictalurus punctatus Rafinesque) were obtained from five processing plants and analyzed by gas–liquid chromatography for fatty acid composition of muscle tissues. Twenty-three fatty acids were measured. The saturated fatty acids comprised 26.5%, monoenes 48.1%, dienes 13.0%, trienes 3.1%, tetraenes 3.6%, pentaenes 1.3%, and hexaenes 1.9% of total fatty acids. Fatty acid composition varied significantly (P <.01) among fish obtained from the same plant, and in addition, significant variation associated with processing plant was observed for some fatty acids.

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SUMMARY— The fatty acid composition of the lipids extracted from Georgia Red and Centennial varieties of sweet potatoes was studied to determine changes during storage at 15.5, 10, and 4.5°C. The two varieties did not differ initially in the relative proportions of fatty acids. However, changes in fatty acid composition were noted during storage and appeared to be mere pronounced at low storage temperatures. The most consistent changes noted were an increase in tetra‐cosaenoic acid and a decrease in short chain saturated acids. The Centennial variety contained higher levels of total lipids, which were generally reflected in higher levels of the three fractions, (1) non‐phospholipids, (2) cephalin and (3) lecithin. The increase in total lipids and the individual lipid fractions with storage is indicative of two processes that may have occurred in the stored roots. The lipids may have become more extractable as the respiring potato underwent compositional changes, or lipids were being synthesized from non‐lipid components. Although changes observed in the relative proportions of fatty acids during storage at different temperatures were not always consistent, the possibility is suggested that changes in fatty acid composition may be related to changes in quality of the potato during storage.