In order to investigate the changes and influencing factors of lipid oxidation situation during heating and cold storage. The meat from chest, leg, subcutaneous fat of yellow feather broilers were selected and the fat content and lipid composition were compared. The whole broiler was heated by microwave, roasting, boiling and steaming, respectively. The peroxide value (POV) and secondary metabolite malonaldehyde (MDA) were measured. The results showed that the content of neutral fat in subcutaneous fat was higher, which was significantly different with that in leg and chest, and was opposite to the distribution of phospholipids. The content of polyunsaturated fatty acids and essential fatty acids in leg was significantly higher than that in chest and subcutaneous fat. Processing and refrigeration significantly increased the content of MDA in all samples. With storage of 4 days, the POV of all samples were increased first and then decreased. The oxidation rate of chest, leg and subcutaneous fat was fastest after boiling, and MDA increasing was slowest in leg after roasting. There was a significant difference among the heating methods (P<0.01).