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This experiment was conducted to evaluate the effects of dietary vitamin E (Vit-E, a-tocopherol acetate) and selenium (selenomethionine) and a combination of the two, on the selenium, copper, zinc, iron, calcium and magnesium levels in the serum, yolk and albumen of egg. Ninety-six white Lohman LSL laying hens were randomly divided into 4 equal groups (n=24). The groups were fed with the diets that consisted of basal diet (Control), basal diet + 250 mg / kg Vit-E (Trial- I), basal diet + 0.9 mg/kg Se (Trial-II) and basal diet + 250 mg/kg Vit-E + 0.9 mg/kg Se (Trial-III) respectively for 12 weeks. Diet and water were provided as ad libitum. At the end of the experiment, samples of the blood and egg were collected and stored at -20 °C until analyzes. In samples bioelements levels were analyzed by ICP-MS. As a result, the addition of organic selenium and Vit-E alone and in combination to laying hens rations were increased Se, Zn and Fe levels in serum, egg white and egg yolk, Cu levels decreased in serum and egg white, whereas in the egg yolk that the decrease in the group fed with rations supplemented with 0.9 mg/kg Se and the levels of Ca and Mg remained unaffected when the experimental and control groups. In conclusion, it is suggested that organic selenium and vitamin E be added alone and in combination to egg hen rations in order to increase egg quality and prolong shelf life. [ABSTRACT FROM AUTHOR]