The main antioxidants used in poultry include selenium and vitamin E and C. Increasing of level of antioxidants in diet leads to higher oxidative stability of products. The addition of selenium to diet of hens and chickens increased content of selenium and vitamin E in eggs and chicken meat. Organic forms of. selenium have higher efficiency than sodium selenite. Recently, attention is focused on the effect of various combinations of antioxidants. Increasing of vitamin A content and reduction of cholesterol content in egg yolks was described in hens parallel fed by selenomethionine with vitamin E. Conversely, the combination of vitamin C and sodium selenite decreased the concentration of vitamin A in chicken meat.