The use of herbs and spices in the animal diet depends on some factors such as animal species, age and production. Each herb contains a different biological substance, which produces different effects on the animal body. In the present time, increasing interest by using herbal plants as a feed additives alternative to antibiotic growth promoters. By the use of herbal plants as a supplemented feed increased feed intake and digestive secretions in animals (Windisch and Kroismayr 2006). The beneficial effect on the ecosystem of gut microflora through controlling influential pathogens is the function of phytogenic feed additives (Windisch et al., 2008). Effect of essential oil on improved growth promoter was shown at different ages of birds by Jamroz et al. (2003), Hernandez et al. (2004), and Cross et al. (2007). Essential oils may affect lipid metabolism, fat digestibility and also stimulate digestive enzymes (Platel and Srinivasan, 2000). Guo et al. (2003) indicated that herbal supplementation increased the growth of immune organs. Hashemi and Davoodi (2010) showed that, so much effect of phytobiotic feed additives on production performance in poultry. Different herbal plants such as sage, thyme, rosemary and the mixture of carvacrol, cinnamaldehyde and capsaicin elevated feed digestibility in broilers was reported by Hernandez et al. (2004). Al-Kassie and Jameel (2009), was studied the effect of thyme and cinnamon on the performance of broilers and found their positive effect on body weight, feed intake, feed conversion ratio and improvement of the health of poultry. In broiler, garlic, Peppermint, sage, echinacea, thyme, oregano, clove and cinnamon have no effect on body weight gain, feed intake, feed conversion ratio, carcass traits, final body weight, average daily gain (Arczewska-Wlosek 2012; Isabel 2009; Emami, 2012 and Krknar 2011) and Oregano helps the improvement of body weight gain and feed conversion ratio (Mohiti-Asli., 2015; Roofchaee, 2011; Silva, 2009), Placha 2013 reported that Thyme EO has no effect on faecal and caecal bacterial counts and improvement of intestinal integrity and antioxidant status in rabbits. In the case of pigs, thyme, rosemary, cinnamon, oregano, peppermint, anise and clove improved the average daily weight gain, feed conversion ratio, gross energy digestibility and crude protein digestibility but peppermint, anise and clove have no effect on body weight gain and feed intake (Yan 2010; Maenner, 2011; Namkung 2004). Herbs and spices are also used in ruminant diets. Legionary research among herbs and spices exhibit sound effects on feed intake, immune functions and health, rumen fermentation and productivity of calves, dairy cows, heifers and also beef cattle (Kraszewski et al., 2002; Greathead, 2003; Wawrzynczak et al. 2000; Cardozo et al. 2006). The result of Benchaar et al. (2007) showed that thymol, eugenol, vanillin, guaiacol, and limonene have limited effects on nutrient utilization, ruminal fermentation, and milk performance of cows. In dairy cows, Garlic and Blend of oregano, cinnamon, thyme, and orange peel have no effect on dry matter intake, ruminal pH, volatile fatty acid concentration, milk yield, nutrients digestibility but Improvement of feed digestibility in rumen. (Yang et al., 2007; Spanghero et al., 2009). Vakili, et al., (2013) reported that Cinnamon and Thyme have No effect on dry matter intake, average daily gain, volatile fatty acid concentration, and ruminal pH. Decrease of A: P ratio in calves but Anise extract reduces the VFA concentration and rumen parameters in beef heifers (Fandiño, et al., 2008). In lambs and sheep, Carvacrol and Garlic have no effects on rumen parameter, dry matter intake, average daily weight, carcass characteristics, and meat characteristics. On the other hand, carvacrol reduces the ruminal pH and increases VFA concentration (Chaves et al., 2008; Bhatt. et al., 2011). The mixture of clove, oregano, cinnamon, and lemon in Sheep have no effect on dry matter intake, nutrient digestibility, and ruminal pH. Decrease of VFA concentration, A: P ratio and ruminal protein digestibility (Lin, et. al., 2013). Gladine et al. (2007) tested the antioxidant effect of marigold, grape, rosemary and citrus extracts in sheep. Meat quality can be described by the chemical, physicochemical, nutritional, sensory, health, and food safety characteristics that would be more preferable to the consumer and a higher price in the market (Duclos et al., 2007; Dunshea et al., 2005; Farrell et al., 2003). Still, now, there are many studies that evaluate the incorporation of phytochemicals into diets to improve meat quality. Hong et al., 2012 reported that Oregano, anis, and citrus peel increase the tenderness and acceptability of broiler meat. Clove powder, Agronomy extract, and Lemon balm increase Crude protein and sensory evaluation but decrease Fat. Soybean isoflavone increases body weight gain, feed intake, water holding capacity, pH, and the lightness of meat (Jiang et al., 2007). Genistein and hesperidin mixture helps to increase the polyunsaturated fatty acid in breast muscles of broilers. (Kamboh and Zhu 2013). Oregano essential oil significantly decreased lipid peroxidation of cooked and fresh meat during refrigerated storage and also efficiently preserved the quality of chicken meat during frozen storage (Botsoglou et al., 2003a and Botsoglou et al., 2003b). The result of (Janz et al.,2007) showed that Essential oils and Oleoresins (rosemary, garlic, oregano, and ginger) have a Minimal impact on lipid oxidation but Alarcón-Rojo et al., 2013 reported that singly oregano decrease lipid oxidation in porcine. In porcine, Captis chinensis herb extract increase Meat color, pH, water holding capacity, and unsaturated fatty acid and decreases saturated fatty acid (Zhou et al., 2003). In case of Bovine, Ferulic acid increase Tenderness, juiciness, flavor of meat and smaller increases in TBAs values (González-Ríos et al., 2016). In ovine, Cinnamaldehyde of Diet increases off-flavour intensity, and Hesperidin decrease Lipid oxidation values.