The aim of this study was to determine the impact of biofortified soybean and selenium corn on production, slaughter, biochemical and technological parameters in broiler fattening. The study was conducted on 90 fattening chickens evenly distributed in three groups. The first group (K) was fed with a standard mixture, the second group (P1) was fed a mixture containing biofortified soy, while the third group (P2) was fed a mixture containing biofortified soy and biofortified corn. Soybeans in the control group had a selenium concentration of 0.044 mg / kg and maize had 0.016 mg / kg, while biofortified soybeans had a selenium concentration of 0.16 mg / kg and biofortified corn of 0.03 mg / kg of selenium. From these data we obtained selenium concentration in the K group of 0.06 mg / kg of the mixture, P1 group of 0.16 mg / kg of the mixture, P2 group of 0.19 mg / kg of the mixture.The production indicators did not provide significant statistical differences except for body weight in the fourth week of fattening. Blood biochemical analysis showed a statistically significant difference only in iron (Fe) concentration. The slaughterhouse indicators showed a significant statistical difference between the individual carcass parts, so the chest in the P2 group had a much larger mass than the K and P1 groups. The results of the technological analyzes showed a statistically significant difference between the P2 group and the K, P1 group in the concentration of selenium in white meat and gob.At the end of this research, we can conclude that we did not make much difference in the production indicators in the groups fed the biofortified components. Excellent results have been shown in the mass of certain parts of the trunk, in this case the mass of the chest. Breast (white meat) represents the highest quality part of the carcase and also the most expensive. Also, the concentration of selenium in white meat and gob is higher than meat fed with the standard mixture. From these results we can see that it is justified to use selenium biofortified components because the mass of the highest quality carcass is increased and the concentration of selenium in the meat is increased. Such meat can be classified as functional food and as such achieves a higher price on the market