Spirulina is a kind of algae, Cyanophyceae, grown in fresh water of slightly alkaline, which has been used as food in Chad and Mexico and others for a long time. As introduced by YAMADA1), artificial cultivation of spirulina to obtain protein source has been studied in many countries. Nutritive value of samples of spirulina were examined in France, and the outline of experiments and results was introduced by KAWAMURA2). Growth rate of meat-type chicks fed graded levels of spirulina from 0 to 30% decreased in proportion to dietary spirulina level3). Feeding spirulina at dietary level higher than 10% resulted in lowered digestibility. Metabolizable energy determined by growing chicks was 2.50kcal/g3). A sample of spirulina tested and reported in this paper was Ethiopia origin, and was cultured in pure from at Thailand. Nutritive values of the sample were determined by bioassay and reported in this paper.
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Yoshida et al. (1980) studied this question.