Selenium content of chicken meat in Croatia.

The selenium content in dark muscle and liver was determined in chicken meat. All samples had been collected from three large meat producing companies in Croatia. The samples were wet digested with a mixture of nitric and perchloric acids. The selenium content was analyzed by hydride generation atomic absorption spectrometry with the recovery from 97.8 to 98.2%. The correlation coefficient of 0.976 was determined after comparison with results of the fluorimetric method. Mean +/- standard deviation of the selenium concentration (ng Se/g dry matter) was 1330 +/- 20, 2000 +/- 30 and 2090 +/- 30 in liver, and 560 +/- 50, 520 +/- 70 and 740 +/- 50 in dark muscle.