This study was carried out to investigate the effect of pistachio green hull extract on growth, survival, chemical composition and oxidative spoilage of common carp meat. Fish were fed (3.5 % of biomass per day) in a completely randomized design with five treatments and three replications containing 15 fish (11.65±1.65 g) for ten continuous weeks. Diets with 0, 0.5, 1.5, 4.5 and 9 g PGHE/Kg of diet were made. Results did not show any significant differences (P 0.05) in SGR, FCR, Weight Gain Percentage, survival rate, body composition (moisture, protein, lipid, ash) between different treatments. The amount of phenolic compounds in fish meat was significantly lower (P 0.05) in the control treatment in comparison to other treatment. Peroxide in 4.5 g PGHE/Kg diet treatment (8.19±0.74 meq O 2/ kg oil) and 9 g PGHE/Kg diet treatment (6.15±0.79 meq O 2/ kg oil) were significantly (P 0.05) lower than control group (18.82±1.93 meq O 2/ kg oil). Obtained results showed that by using of difference level of ethanol extract of pistachio hull there are no negative impact on growth factors, survival and body composition. This study showed that ethanolic extract of Pistachia vera hull can be considered as a dietary supplement in fish diet to delay oxidative spoilage of common carp fillet. Keywords: medicinal herbs, nutrition, antioxidants, phenolic compounds.
