2. Factors affecting enzyme activity should be considered

Enzyme preparation itself is a kind of protein. Any factor that affects the protein will affect the activity of enzyme preparation. The activity of enzyme increased with the increase of temperature, but when the temperature reached a certain level, the enzyme denatured and lost its activity. Generally, the optimum temperature of enzyme activity is 30-45 ℃, when the temperature is over 60 ℃, the enzyme will denature and lose its activity. PH also has an effect on enzyme activity. When other conditions remain unchanged, enzyme activity is higher in a certain range of pH. The optimum pH of enzyme activity was close to neutral (6.5-8.0). However, there are also exceptions, such as pepsin with an appropriate pH of 1.5. Iodoacetic acid, ferricyanide and heavy metal ions can combine with or react with the necessary groups of the enzyme, so that the enzyme loses its activity. Therefore, in the process of feed production, we must pay attention to the influence of temperature, acid-base, heavy metal ions and other factors on enzyme preparation, in order to achieve better use effect of enzyme preparation.

3. Effective content and price should be considered when purchasing enzyme preparation

There are many kinds of enzyme preparations in the market. When users purchase enzyme preparations, they must choose the enzyme preparations that can guarantee the effective content and are cheaper. They should not only consider the low price, but not the effective content.

4. Feeding objects should be considered when using biological enzyme preparation

The effect of enzyme preparation was obvious in monogastric animals, but not in herbivores. Therefore, enzyme preparation may not be considered in the feed of herbivores.