Mushrooms to help feed indigenous chickens

Jacques du Toit
  • 2 Days Ago
The North-West University (NWU) has published new research that could advance sustainable poultry production across southern Africa. MSc Animal Science graduate Melokuhle Queeneth Magagula has received national and international recognition for her study on converting indigenous plant material into an alternative feed source for Boschveld chickens.



Supervised by Dr D Mthiyane, her research investigated the use of Vachellia erioloba pods - fruits of the mokala tree common in the North West and other SADC regions - as a biotechnologically enhanced feed ingredient. Although high fibre content and antinutritional compounds normally limit the use of these pods in poultry diets, Magagula applied mushroom solid-state fermentation using oyster mushrooms to improve their nutritional value.



The 12-week trial evaluated the effects of incorporating oyster mushroom spent substrate (OMSS) derived from fermented pods into chicken diets. A total of 250 four-week-old Boschveld chicks were randomly allocated to five dietary treatments containing 0%, 1.25%, 2.5%, 5% and 10% OMSS.



The study found no significant changes in overall feed intake, weight gain, carcass traits, visceral organs or meat physico-chemical properties. However, feed conversion efficiency declined during specific weeks of the trial. OMSS inclusion also resulted in several notable biochemical and meat-quality differences, including increases in serum albumin and bilirubin, higher meat lightness and colour measurements, and shifts in fatty acid profiles.



Importantly, the research showed that a 2.5% inclusion level produced the most favourable meat fatty acid ratio, significantly reducing the n-6/n-3 PUFA ratio to 3.63. This indicates improved nutritional healthiness of the meat without major negative impacts on bird performance.



The findings offer a practical, locally sourced option for rural and smallholder poultry producers and support broader efforts to promote circular agriculture. Mthiyane described the study as a strong example of how indigenous biodiversity and biotechnology can strengthen regional food system resilience.



Magagula’s work, published in Scientific Reports, reinforces NWU’s growing role in applied research aimed at improving sustainability and food security in Africa.