The effects of vitamin C (0, 280 and 560 mg/kg of diet) and selenium (without, sodium selenite or selenised yeast; Se) at 0.3 mg/kg on the composition and lipid stability of thigh meat were evaluated in broilers. Significant interaction of vitamin C and Se was ascertained in crude protein (P = 0.013), fat (P = 0.006) and selenium content (P < 0.001). The supplementation increased the protein concentration in meat at the expense of fat. Selenised yeast was more effective in the enrichment of meat with Se than selenite was. Vitamin C supplementation decreased (P = 0.002) the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. Supplementation of the diets with vitamin C in combination with Se significantly (P = 0.018) decreased the lipid oxidation in meat that was stored for 5 days.