The presence of tannins, sinapins, saponins and glucosinolates in rapeseed meal are known to have antinutritional effects. They may also act as anticonsumptional factors by rendering the meal bitter-tasting and pungent. The principal cause of low palatability of rapeseed meal diets has generally been considered to be the glucosinolates. A feeding trial with growing pigs provided the opportunity to look at the consumption time of diets containing meal from different varieties of double low rapeseed as an Indication of relative palatability. The time taken to eat one kilogram of food was adopted as a simple measure of palatability based on the assumption that if a diet was unpalatable it would be eaten more slowly than one which was relatively more palatable.