Three experiments were conducted to determine the nutritive value of locally produced single cell proteins (scp). The first experiment was based on
completely randomized block design in a 1 factorial arrangement. Main effect of scp levels (0, 3. 6 & 9%) in diets on performance was significant (P
A quadratic regression existed between scp Ievels with body weight gain and
feed consumption (P
replacement (with or without fishmeal) on body weight and feed conversion was observed as significant (P
than those without. Type of scp on weight gain was significant (P<0.01. the significance being more pronounced in diets containing torula yeast. A
biological experiment was conducted to determine protein quality of torula yeast and Saccharomyces in semipurified diets. PER. NPR and NPU values
were",also calculated hut the values were not significant (P<0.05). In an addional experiment. also protein's quality was chemically determined. DBC, DBL and pepsin digestibility values of torula yeast. Saccharomyces and Methylotroph bacteria were determined. but the values obtained were not significant (P<0.05
)