The effects of dietary organic selenium (Se) addition at 0.1, 0.5 and 2.5 mg/kg vs. an unsupplemented basal diet (BD) on performance, fatty acid (FA) composition and oxidative stability were studied in muscle tissue of growing rabbits. Muscle Se content increased ( P < 0.001) in a dose dependent manner with dietary Se inclusion. Saturated FA (SFA) were affected linearly ( P < 0.05) and quadratically ( P < 0.05) by dietary Se addition. Polyunsaturated FA (PUFA) increased linearly ( P < 0.01) resulting in a linear increase in the PUFA:SFA ratio ( P < 0.01) with dietary Se increment. Feeding 0.5 mg Se/kg diet reduced malondialdehyde (MDA) and oxygen radical absorbance capacity (ORAC) values in the muscle, whilst 2.5 mg Se/kg diet increased MDA concentrations and tended to increase ORAC values, likely indicating oxidative stress. In conclusion, dietary Se supplementation at 0.5 mg/kg improves meat FA composition and oxidative stability, whereas at 2.5 mg/kg may induce pro-oxidant effects. [ABSTRACT FROM AUTHOR]