The objective of this study was to determine the effect of oil type and oil quality on the fatty acid (FA) profile of the liver and adipose tissues (abdominal and subcutaneous) in 20-day-old broiler chickens. The experiment used 192 day-old male by-product Cobb breeder chicks in a randomized complete block design with 4 treatments consisting of 8 replicates with 6 birds per replicate, in a factorial arrangement of treatments involving 2 oil types (corn oil [CO] vs. soy oil [SO]) and 2 oil quality levels (fresh CO; peroxide value [PV] = 3 meqO2/kg and fresh SO; PV = 4 meqO2/kg vs. oxidized CO; PV =104 meqO2/kg and oxidized SO; PV =109 meqO2/kg ). The birds were fed corn-SBM-based diets for 20 days. Data were analyzed using the appropriate GLM procedure of SAS. The locational distribution of the essential fatty acids (EFAs; C18:2n-6 and C18:3n-3) and the most abundant FAs (C16:0, C18:0, and C18:1) were compared across the liver, abdominal fat, and subcutaneous fat. In both adipose tissues, the most abundant FA was C18:1 (oleic acid), followed by C18:2n-6 (linoleic acid), regardless of dietary treatment. Conversely, in all diets, C18:2 n-6 was the most abundant followed by C18:1. The comparison between the liver and adipose tissues showed that the abdominal fat had a higher (P < 0.05) unsaturated fatty acid (UFA) level, while the liver had a higher (P < 0.05) level of saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs) and SFA:UFA. Oil type and oil quality independently influenced the abundance of the EFAs in the liver, as SO resulted in higher (P < 0.05) content of C18:2n-6 and C18:3n-3 compared with CO, while oxidized oil reduced the contents of C18:2n-6 and C18:3n-3 compared with fresh oil. In the abdominal and subcutaneous fats, the SO group had a higher (P < 0.05) level of C18:3n-3, and a lower level of C18:3n-6 (gamma-linolenic acid), compared with the CO group. Interestingly, birds that received diets containing fresh CO had a higher (P < 0.05) content of C18:2n-6 in their abdominal and subcutaneous fats compared with those that received fresh SO.