FIELD: agriculture.SUBSTANCE: invention relates to fodder production, namely to method of producing overcooks of meat tissues with improved taste attractiveness for cats. Process comprises a) providing meat tissues of animals selected from muscular tissue, connective tissue, skeleton, bones, skin and mixtures thereof, wherein said meat tissues include meat of fish, fish skin, fish bones, fish heads, fish cuttings, any of their parts, as well as mixtures thereof； b) bringing said meat tissues in contact with at least one alkaline endopeptidase； c) hydrolysis of these meat tissues under effect of alkaline endopeptidase； d) thermal treatment of produced overcooked products in order to inactivate alkaline endopeptidase； and e) obtaining overcook of meat tissues with improved taste attractiveness for cats. Said alkaline endopeptidase is used in amount (E) from about 0.01 to approximately 1.2m% with respect to weight of overcooked product obtained after step (d). Said above hydrolysis at step (c) is performed during period of time (T) from approximately 0.25 to 5.0 hours； and product obtained after step (d) has degree of hydrolysis (DH) higher than 20 %, wherein said degree of hydrolysis is determined by equation (1): DH=14.04+1.8×E+5.5×T-0.48×T2+4.97×E2+0.829×E×T.EFFECT: present invention also relates to overcooks of meat tissues with improved taste attractiveness for cats and to their application for production of fodder for domestic animals with improved taste attractiveness.11 cl, 10 tbl, 2 dwg, 1 exИзобретение относится к кормопроизводству, в частности к способу получения переваров тканей мяса с улучшенной вкусовой привлекательностью для кошек. Способ включает а) предоставление тканей мяса животных, выбранных из мышечной ткани, соединительной ткани, скелета, костей, кожи и их смесей, при этом указанные ткани мяса включают мясо рыб, рыбью кожу, кости рыб, рыбьи головы, рыбные обрезки, любые их части, а также их смеси； б) приведение в контакт упомянутых тканей мяса по
