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¹ Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Khouzestan, Iran DOI : 10.4194/1303-2712-v16_4_09 Viewed : 5086 - Downloaded : 5203 In this experiment for evaluation the effect of inulin, savory (Satureja khuzestanica) and onion powder on common carp, a diet was formulated as a control (0) and four other diets to contain 1% inulin, 1% savory, 1% onion and 1% mixture of savory and onion powder (savory-onion). Fish with initial average weight of 20.0 ± 0.08 g were allotted to 15 circular tanks of 300 L capacity at a density of 10 fish per each tank and fed to satiation the experimental diets three times a day. At the end of 45 feeding days, the lysozyme activity and complement C3 and C4 values of fish fed 1% inulin powder were significantly higher (P<0.05) than the control. The blood protein and globulin of fish fed 1% inulin, 1% savory and 1% savory-onion powder were significantly higher (P<0.05) whereas, the triglyceride values of fish fed 1% savory and 1% onion powder were significantly lower (P<0.05) than the control. The number of total lactic acid bacteria significantly increased (P<0.05) in all treatments compared to the control group. So, 1% dietary inulin can be used as an immune additive in diet of carp juvenile. Keywords : Inulin, Herbs, Carp, Savory, Onion