试验用360只1日龄艾维因肉鸡，采用二因素D-饱和最优设计，考察不同饲粮营养水平及复合酶添加量对肉鸡生产性能和养分利用率的影响。饲粮营养水平在基础日粮基础上用谷壳进行稀释，使能量、蛋白质及氨基酸水平降低0～11.51%，复合酶的添加量为0～0.23%。研究表明复合酶制剂添加量和饲粮营养水平都是影响肉鸡生产性能的重要因素。降低饲粮营养水平显著降低肉鸡增重和饲料转化效率(P＜0.05)，添加复合酶可提高肉鸡的生产性能。复合酶制剂添加量对肉鸡的生产性能和养分利用率呈二次曲线关系(脂肪利用率除外)，复合酶的作用与饲粮营养水平存在互作。低营养水平时复合酶作用效果更大，复合酶的适宜添加量为0.1%。营养水平愈低，复合酶水平应提高。复合酶的表观能值平均为460MJ/kg。在本试验条件下，添加0.1%复合酶，饲粮营养水平可降低5%左右。%A 2-factor-D-Satured optimization regression design were conducted to study the effect of Dietary Enzyme Preparation (E.P.) supplementation in low density diets with difference enzyme level on performance of broiler and nutrient utilization. 360 1-day-old Avian male were used. The result shows that the density of diets and addition of enzyme are important factors affecting broiler performance. With the decrease of density of diet, Body Weight (BW) of broiler and Feed Conversion Rate (FCR) significantly decreases; The influence of enzyme level on performance and nutrient utilization is quadratic (except that to crude fat utilization). The addition of enzyme also improves the performance of broiler and utilization of nutrient with larger improvement in lower density diets than in normal diets. The optimal addition level of enzyme is 0.1%. The Apparent Energy Value (AEV) of enzyme is larger when used in lower density diets. When the density of diet decreases by 5.0%、8.02%、11.51%, with 0.1% enzyme addition, the AEV of enzyme is 343.2、451.2、586.5MJ/kg respectively. It is recommended that with the 0.1% addition of enzyme, the density of diet could decrease by about 5%.
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