Fermentation with Aspergillus usamii almost completely degrades phytate phosphorus in soybean meal. Phosphorus excretion was investigated in chicks fed a fermented soybean meal-based diet. Thirty chicks were fed one of three experimental diets; a control soybean meal-based diet (total phosphorus, 5.2 g/kg; nonphytate phosphorus, 2.3 g/kg), a control soybean meal-based diet with added inorganic phosphorus (total phosphorus, 7.1 g/kg; nonphytate phosphorus, 4.0 g/kg), or a fermented soybean meal-based diet without supplemental inorganic phosphorus (total phosphorus, 5.8 g/kg; nonphytate phosphorus, 3.9 g/kg) for 4 wk. Body weight gain, the amount of retained phosphorus, and femoral phosphorus content were lower in the control group than in the phosphorus-supplied group and the fermented soybean meal group. The latter two groups showed similar body weight gain and femoral phosphorus content. On the other hand, phosphorus excretion was markedly more in the phosphorus-supplied group than in the other groups. As a result, phosphorus retention (percentage of intake) was lower in the phosphorus-supplied group than in the fermented soybean meal group. In conclusion, fermentation improved phosphorus bioavailability in soybean meal and supplemental inorganic phosphorus was not necessary for the fermented soybean meal-based diet, which remarkably reduced phosphorus excretion.