On Cooking.se, somebody asked a question about the fat in chicken stock sometimes being liquid and sometimes solid once the stock has cooled. The only answer until now suggests that the difference is due to the percentage of saturated fat in the chicken lard, which will vary depending on the chicken's food.
I am not entirely happy with this explanation. I am aware that the proportion of saturated to unsaturated fat in an organism's cell walls will vary with diet, and could imagine that the fat stored within its adipose tissue will be different too. The person who provided the answer also posted references which confirm that part. But I doubt that the effect will be strong enough that, if an animal on low-saturated-fat diet is processed to lard, the resulting lard will be a viscous liquid, as opposed to the usual soft solid. If my memory doesn't fail me, my grandma used to keep her animals on a mostly starch-based diet, and still was able to process them for (solid) lard.
Can somebody confirm or disprove this theory?