SUMMARYThe liver of pigs fed a whole‐peanut‐supplemented diet significantly increased in fatty acid means in 18:1 (carbon chain length: number of double bonds) and 18:2, and significantly decreased in 18:0, compared with the liver of pigs on a control diet. The kidney decreased significantly in 14:0 and 17:0, and the heart decreased significantly in 16:1. These changes were primarily the result of an increased total lipid consumption since the fatty acid compositions of both dietary lipids were very similar. Of all the tissues studied (liver, heart, kidney, ham, shoulder, skin, bacon fat, and chop) the liver contained the largest amount of 18:0, 18:2, and 20:4, and the least amount of 14:0, 16:0, 16:1, 17:1, and 1
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