Abstract: 【Objective】To explore the effects of yeast selenium on the quality and flavor enhancement of Dongxiang green-shelled eggs，which could provide technical support for the development and utilization of selenium-enriched eggs. 【Method】A total of 120 Dongxiang green-shelled laying hens aged 20 weeks were selected and randomly divided into 2 groups：a basal diet（CT，control group ），and a basal diet supplemented with 0.4mg/kg yeast selenium（SeY，experimental group）. The effects of yeast selenium on the nutritional quality and flavor characteristics of Dongxiang greenshelled eggs were studied by measuring the selenium content，egg quality，basic nutritional compositions，amino acids， fatty acids and volatile flavor substances of the eggs after 12 weeks of dietary supplementation.【Result】Compared with the CT group，the dietary supplementation with selenium yeast could extremely significantly increase the selenium content in eggs（P<0.01，the same below），and could reach the standard of selenium-enriched eggs. The SeY group eggs exhibited extremely significantly higher eggshell strength，eggshell thickness than the CT group（P<0.05，the same below），and exhibited extremely significantly higher Haugh unit than the CT group，while the eggshell color a^* value was significantly lower. Additionally，dietary supplementation with yeast selenium had no significant effects on the moisture， protein，fat，cholesterol and amino acid contents and compositions of eggs（P>0.05）. But dietary supplementation with yeast selenium could promote the enrichment of unsaturated fatty acids in eggs. The contents of unsaturated fatty acids such as linoleic acid，γ-linolenic acid，α-linolenic acid，docosahexaenoic acid were significantly or extremely significantly increased，and extremely significantly reduced the content of saturated fatty acid stearic acid. Aldehydes and alcohols were identified as the primary volatile flavor substances in Dongxiang green-shelled eggs. Dietary supplementation with yeast selenium could significantly increase the contents of volatile flavor substances such as hexanal，（E，E）-2,4-nonadienal，1-octen-3-ol，2-ethylhexanol and 1-tetradecanol，and could modify the fishy taste of eggs. Correlation analysis revealed that selenium content was extremely significantly positively correlated with Haugh unit，2-ethylhexanol and 1-tetradecanol，and significantly positively correlated with hexanal. Among volatile flavor substances，2-ethylhexanol and 1-tetradecanol exhibited intrinsic associations with most quality indicators. Significant positive correlations were observed between Haugh unit，selenium content and 2-ethylhexanol content，1-tetradecanol content respectively，indicating that yeast selenium modified the fishy taste of eggs by enhancing volatile flavor substance content.【Conclusion】Dietary supplementation with yeast selenium effectively increases selenium content，eggshell strength，eggshell thickness，and Haugh unit in Dongxiang green-shelled eggs，while enriching contents of unsaturated fatty acids and volatile flavor substances. These findings demonstrate that yeast selenium effectively enhances egg quality and is a promising feed additive for producing selenium-enriched Dongxiang green-shelled eggs.