The aim of this study was to evaluate the effect of supplementation with oregano essential oil in the quail diet on the performance and oxidative stability of the egg. A total of 300 quail, 110 days old, were distributed in five groups: Control (diet without supplementation), E&C (diet plus 0.01% enramycin and 0.025% colistin sulfate) and treatments A, B and C (diets supplemented with 100, 150 and 200 mg/kg of oregano essential oil, respectively). The study was carried out for 12 weeks. The oxidative stability of the egg yolk was evaluated on days 0, 7 and 15 of storage. The results showed that dietary supplementation with essential oil of oregano improved productive parameters compared to control (p<0.05), although it was surpassed by E&C. Group A (100 mg/kg) decreased lipid peroxidation in egg yolk on days 0 (p<0.0001), 7 (p<0.01) and 15 (p<0.0001), with respect to the control and was even better than E&C (p<0.05); however, this effect was not directly related to storage time. In conclusion, oregano essential oil can be a potential nutritional supplement and an antioxidant that would help reduce lipid oxidation in egg yolk and improve certain production parameters.