You were hungry while writing this, weren't you?I like to think of it like a recipe in a cookbook, it can be a standard run-of-the mill ABC endeavor, but native exhibits or even small mammals/birds/reptiles can be the spices or MSG that amps up the dish to sheer greatness. Take something like a steak (let's say filet mignon), and let's allegorically connect it to some big ticket ABC animal like a gorilla. Standard and perfectly fine on its own. Now let's say some specific herbs, compound butter and spices (long-tailed hornbill for rosemary, African rock python for thyme, black-and-rufous sengi for fennel, talapoin for a compound butter, black duiker for black garlic >heh heh funey<, West African lungfish for chili powder, giant forest hog for lime zest, you can tell this is completely arbitrary but this is just to prove a point etc.), and you get the picture.
And I agree: interesting native species can be very intriguing for visitors if presented well.