Influence of Anise Oils on the Palatability of Calf Starters

Abstract

Two imitation anise oils and U.S.P. anise oil were used in cafeteria experiments which involved a wide range of basal starters. In each of 4 experiments, anise oil significantly depressed palatability. Anise oil was more detrimental in one experiment than in the others. In one experiment U.S.P. anise oil and one of the imitations lowered palatability very significantly more than did another imitation. Two pounds of imitation anise oil per ton of starter lowered palatability very significantly more than did one-half pound per ton.