The aim of the study was to explore the effects of Penicillium oxalicum Currie & Thom producing pectinase on the digestive physiology of broilers. Two hundred and forty healthy 1-day-old broilers were randomly divided into 4 groups with 4 replicates in each group, and 15 broilers in each replicate. The control group was fed the basal diet and the 3 test groups were fed the experimental diets with 0.249% pectinase, 0.168% cellulose and 0.15% compound enzyme (pectinase∶cellulose=1∶1), respectively. Broilers’ intestinal digestive enzyme activity was measured on the 28 and 49 days and appearance of intestinal tract was observed on the 49 days. The results showed as follows: at the age of 28 days, the amylase, lipase, trypsin activities of duodenum and pancreas, lipase activity of jejunum in pectinase group were significantly higher than those in control group (P<0.05) and the pepsin activity in pectinase group was extremely significantly higher than that in control group (P<0.01); at the age of 49 days, amylase, lipase, trypsin activities of pancreas, amylase, trypsin activities of duodenum, lipase activity of jejunum and pepsin activity in pectinase group were significantly higher than those in control group (P<0.05). Compared with control group, jejunum’s villus height in pectinase group was increased significantly (P<0.05) and the thickness of intestinal wall in pectinase group was decreased significantly (P<0.05). In addition, the broiler’s part intestinal digestive enzyme activities and jejunum’s villus height in compound enzyme group were significantly better than those in pectinase group and cellulose group (P<0.05 or P<0.01). In conclusion, the Penicillium oxalicum Currie & Thom producing pectinase could increase the intestinal digestive enzyme activities and improve the tissue morphology of jejunum. The effects were more significant on intestinal digestive enzyme activities and tissue morphology of jejunum combined with cellulose.［Chinese Journal of Animal Nutrition, 2010，22（2）:358-364］