Antibiotics have been used for years to promote the profitability of poultry production. There is increasing pressure to reduce or eliminate the use of antibiotics in poultry feed because of the negative human health issue of antibiotic resistance. Recently, feed additives of plant origin such as essential oils or extracts of aromatic plants have received considerable attention as alternatives to the traditional antibacterial feed additives. Antibacterial feed additives such as antibiotics have been used for years to improve the profitability of poultry production by helping to control pathogen bacteria in the gut mucosa, thereby improving weight gain, feed conversion ratio (FCR), and uniformity. However, there is a potential development of resistance by several pathogenic bacteria when antibiotics are used in the animal diets. Therefore, the feed industry will have to research alternatives for the antibiotics. One of the alternatives used as feed additives is black cumin. Black cumin (Nigella sativa L.) is also known as black seed and grows in Asian and Mediterranean countries. Black cumin seeds have antioxidant activity antibacterial. This study was conducted to determine the effect of feeding black cumin on performance, egg quality, cholesterol content yolk egg, biochemical parameters, Escherichia coli count, intestinal morphology and, imm une system. In this experiment, total of one hundred 49-wk –old-laying hens (Hyline-32) were randomly assigned to 4 treatments with 5 replicates of 5 birds each. Experimental diets were as following: control, 1, 2, and 3% black cumin. Feed consumption and feed conversion ratio were measured biweekly during the 70 days experiment. Data on feed intake and egg mass were used to calculate feed conversion ratio. Feeding black cumin had no effect on period1, 2 and3, but. Decrease feed intake on period 4, 5 and whole period. Adding black cumin improved egg mass, feed conversion ratio, egg shell quality, and internal egg quality parameters. Black cumin had no effect on Antibody titer against SRBC at 35d but significantly increased 70d (p 0.01). Feeding black cumin improved triglyceride, cholesterol and HDL. The result of this study shows that use of black cumin in laying hens diets increase villi length and decrease crypt depth. Also, black cumin promotes villi length to crypt depth ratio. Moreover, goblets cell count increased in hen fed with black cumin 3% black cumin specifically. In addition, use of black cumin decreased significantly, Escherichia coli count in gut laying hens (p 0.05). The use of black cumin increased significantly relative weight pancreas (p 0.05). The result of this study showed that different levels of black cumin had no effect on egg production, egg weight, relative weight liver, spleen, and egg cholesterol content. In general, results of the study showed that black cumin supplementation to the laying hen diet have positive effects on performance, intestinal morphology, Escherichia coli count, biochemical parameters, and immune system. Key words: Antibiotic, antioxidant, black cumin, hen, egg, immune system