The aim of this study was to investigate the effects of feed color and odor on productive performance of New Zealand White rabbits. Forty eighty growing rabbits weaned at 28 days were randomly divided into six groups of 8 rabbit each. Rabbits divided into three main groups; first group were fed on non colored diets, while those in the second and third groups were fed on orange and green colored diets. Each main group was divided into subgroups according to feed odor (non odor or molasses odor). Using green colored feed significantly affected body weight and then carcass traits or quality. Green or orange groups had significant (P≤0.05) higher dressed carcass, liver percentages, carcass lengths and sensory attributes (tenderness and juiciness). However, no significant differences were found in percentages of heart, kidney, dissectible fat, Lean: bone ratio, moisture, ether extract, ash, aroma, taste, flavor and water holding capacity (WHC) among all groups. Likewise, significant effects were found by feed odor on feed intake and feed conversion, sensory attributes (flavor , tenderness and juiciness), texture and pH of meat. Significant effects were determined in some blood parameters levels. Molasses odor decreased rectal temperature compared with control group. In conclusion, green feed with molasses odor improved growth performance and health status of New Zealand White rabbits