- Maintain enzyme activity. One of the problems to be solved in the commercialization of enzyme preparations is: how to maintain the activity of the enzyme under various conditions, extend the shelf life of the enzyme to meet the needs of transportation and storage, reduce the sensitivity of the enzyme to the environment, and make it available in various It can maintain high activity in different processing environments.
- Optimal conditions for use of enzyme preparations. The temperature of the digestive tract of normal pigs and poultry is 40°C, the pH value of the stomach is 1.5-3.5, the pH value of the small intestine is 5-7, and the large intestine is neutral. Usually, the optimal pH values of various enzymes are different, which can be changed through strain screening and biotechnology. Select the enzyme preparation suitable for the physiological conditions of the animal digestive tract to achieve the best production effect.
- Compound enzyme preparation ratio and synergistic effect. The addition of multiple enzymes to feed can have complex effects on the physiology of animals. However, the optimal dosage and synergistic mechanism of various enzymes need to be further studied.
- Security. Most of the compound enzyme preparations used now are produced by microbial fermentation. In terms of whether toxins are produced during the fermentation process and the selection of safe strains for fermentation production, it should meet the requirements of feed additives.