This experiment were carried out to investigate changes in lipid contents and fatty acid composition from Leghorn muscles of 18 months during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg, breast and gizzard muscles. Muscles were stored for 0, 2, 4 and 7 days respectively at 4℃ postmortem storage. Lipid were separated by the TLC and fatty acid compositions were analysed by the GLC. The results obtained were as follows: Oleic acid (30∼42 %) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second higher compositions of fatty acid was linoleic acid (19∼25%), the third palmitic acid (17∼26%) respectively. U/S ratio in each lipid compositions were higher unsaturated fatty acid (66∼76 %) than in saturated fatty acid (22∼23 %) of immediately after the slaughter. Although saturated fatty acids increased as the storage time passed, unsaturated fatty acid relatively decreased in chicken muscles.