The nutritive values of lemon and orange pulps treated with Neurospora sitophila fungus were assessed by chemical composition, in vitro digestibility, in situ (dry matter and nitrogen) degradation methods. The obtained data from the untreated and treated pulps with fungi were compared using t-test. Mean values of the chemical analysis for crude protein, ash, organic mater, NDF and ADF for untreated lemon pulp were 6.3, 6.2, 93.8, 21.3 and 17.9 for treated lemon pulp 25.1, 10.6, 89.4, 12.7 and 6.8 for untreated orange pulp 6.8, 6.5, 94.5, 26.1 and 20.3 and for treated orange pulp 23.2, 8.1, 91.9, 18.5 and 15, respectively. In all cases, a significant difference (P