Food producing animals can be reservoirs of Campylobacter, a leading bacterial cause of human foodborne illness. Campylobacter differ from most other gut bacteria in that they do not ferment carbohydrates but can utilize amino acids as major energy substrates, a process that can be inhibited by thymol and diphenyliodonium chloride (DIC). To evaluate palatability issues pertaining to feeding thymol or DIC, growing pigs were provided ad libitum access to standard growing diets supplemented with or without 0.0067 or 0.0201% thymol or 0.0001 4 or 0.00042% DIC in a replicated study design (n=4 pens per treatment per replicate, 2 pigs/pen). The diets were offered 2X/day for 7 days during which time average daily feed intake (2.39 ± 0.06 kg d-1; mean ± SEM) and average daily gain (0.62 ± 0.04 kg d-1) were not affected (P > 0.05) by treatment.