Ingredients 0.0% Control At Origanum vulgareextract % in the diets 0.50% 1% 1.50% Fish meal 9.1 9.1 9.1 9.1 Soybean meal 45.5 45.5 45.5 45.5 Ground corn 15.31 15.31 15.31 15.31 Wheat bran 19.21 19.21 19.21 19.21 Starch 4 3.5 3 2.5 Origanum vulgare 0 0.5 1 1.5 Cod fish oil 2.23 2.23 2.23 2.23 Corn oil 1.65 1.65 1.65 1.65 Vitamins premix 1 1 1 1 Minerals Premix 2 2 2 2 Total 100 100 100 100 Chemical analysis %         Dry matter 91.68 91.46 91.53 91.69 Crude protein 30.11 30.26 30.38 30.41 Crude fat 7.11 7.22 7.39 7.48 Ash 8.13 8.33 8.17 8.06 Fiber 5.45 5.32 5.55 5.32 NFE 49.2 48.87 48.51 48.73 GE(Kcal/100 g) 4390.3 4395.7 4403.8 4423 P/E ratio 68.58 68.84 68.99 68.75

1-Vitamin premix (per kg of premix): thiamine, 2.5 g; riboflavin, 2.5 g; pyridoxine, 2.0 g; inositol, 100.0 g; biotin, 0.3 g; pantothenic acid, 100.0 g; folic acid, 0.75 g; para-aminobenzoic acid, 2.5 g; choline, 200.0 g; nicotinic acid, 10.0 g; cyanocobalamine, 0.005 g; a-tocopherol acetate, 20.1 g; menadione, 2.0 g; retinol palmitate, 100,000 IU; cholecalciferol, 500,000 IU. 2-Mineral premix (g/kg of premix): CaHPO4 .2H2O, 727.2; MgCO4.7H2O, 127.5;KCl 50.0; NaCl, 60.0; FeC6H5O7.3H2O, 25.0; ZnCO3, 5.5;MnCl2.4H2O, 2.5; Cu(OAc)2.H2O, 0.785; CoCl3.6H2O, 0.477; CaIO3.6H2O, 0.295; CrCl3.6H2O, 0.128; AlCl3.6H2O, 0.54; Na2SeO3, 0.03. 3-Nitrogen-Free Extract (calculated by difference) = 100 –(protein+ lipid + ash + fiber). 4-Gross energy (GE) was calculated from (NRC, 1993) as 5.65, 9.45, and 4.1 kcal/g for protein, lipid, and carbohydrates, respectively.

Table 1: Ingredients and chemical analysis of the experimental diets (on dry matter basis) containing different levels of extracted Origanum vulgare.