Yeast cream, an extremely good source of single cell protein (SCP), is formed as a by-product after the fermentation of molasses by Saccharomyces cerevisiae in bioethanol industry. A huge amount of yeast cream is produced annualy but seldom has destined as protein source in food industry therefore, produced yeast cream, is discarded due to no utilization especially in under developed countries including Pakistan. The yeast cream can be utilized in various food and feed industries (espcially in poultry industry) in a promising way to solve the protein shortage problems. Although, in previous century, several attempts have been under taken at larger scale to opt SCP as a potential human food ingredient to combat the protein shortage but failed due to its potential hazardous ingredients. However, adopting SCP as a potential poultry feed ingredient can potentially alleviate the such effects. This current study was aimed at deciphering the amino acid level in yeast cream in order to investigate its potential usage in poultry industry . To meet the objectives, three different independent yeast cream samples of two different strains of Saccharomyces cerevisiae Instant saf and Thermophilic yeast (Red) were collected from Shakarganj sugar mills distillery, Jhang and their amino acids profiling was determined with the help of HPLC. Our results pinpointed that yeast cream produced by Thermophilic yeast (Red) contains optimal level of essential amino acids. Thus, we hereby recommend that yeast cream produced by Thermophilic yeast (Red) can potentially be employed, as a protein source, in poultry feed. However, careful and sophisticated experimentation is required before adopting yeast cream as a protein substitute in poultry feed.