Researchers used different enzymes to break down chicken liver into hydrolyzed animal protein. They tested various conditions like temperature, pH, enzyme amount, and time to find the best results. Alcalase was the most effective enzyme, producing hydrolysates with less bitterness. Flavourzyme produced hydrolysates with the best taste and no cholesterol. The optimal conditions for Alcalase were 60℃ temperature, pH 8.0, 1.25% enzyme concentration, 2.5 hours of hydrolysis, and 7.5% substrate concentration. Under these conditions, Alcalase hydrolysates had a 52.62% degree of hydrolysis and 85.32% nitrogen recovery rate.