This study examined the effects of sources and levels of selenium -Se- on performance, carcass parts yield, meat quality and tissue Se concentration in broilers. A total of 960 one-day-old male broilers were divided into 8 treatments in a 4 × 2 factorial arrangement. Chicks were penned in groups of 20 with 6 pens per group. Selenium sources were sodium selenite -SS-, Se enriched yeast -SY-, DL-selenomethionine -SM- and nano-selenium -NS- and dietary supplemental Se levels were 0.1 and 0.3 mg/kg diet. The average daily gain -ADG-, average daily feed intake -ADFI-, feed:gain ratio, mortality, and carcass parts yield were not affected by dietary treatments. The level of 0.3 mg/kg Se decreased lightness and increased yellowness of the breast and thighs -P < 0.001-. Nano-selenium improved yellowness, redness and meat quality -P < 0.05-. The interactive effects of sources and the levels of Se affected Se retention -P < 0.001-. Inorganic Se showed poor retention compared to other sources of Se; and NS showed equal retention with the organic sources. With consideration to meat quality responses, NS had a more significant positive effect compared to SS as an inorganic source of Se. Overall, NS and organic sources of Se resulted in better meat quality compared with the inorganic source. Moreover, the highest Se retention percentage was achieved by supplementation of NS followed by organic sources at 0.1 mg/kg compared to SS.

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