Dietary oyster mushroom fermented Vachellia erioloba pods enhance Boschveld chicken meat healthiness without altering its physicochemical quality, growth performance and physiology.

The high content of fibre and antinutritional phytochemicals limit the utilization of Vachellia erioloba tree pods as nutraceutical feed additive for indigenous chicken diets. The pods can however be solid-state fermented using oyster mushrooms to enhance the nutritional utility of their spent substrate for the nutrition of the native birds. Therefore, this study investigated the effects of dietary incorporation of V.