Among the production animal species, the rabbit stands out for its high number of both olfactory cells and taste buds. This biological trait offers the possibility of gaining advantages in the use of flavourings in the feed of both dams and growing rabbits.
Studies to date have reported that rabbits prefer sweet aromas, such as anise or vanilla, and herbaceous aromas, such as thyme. Whole rows of aniseed crops are known to be consumed by wild rabbits…
