Abstract: Abstract: The conditioning and extrusion are important heat treatment process that affects the feed quality in the production of fish feed. In the mechanism research and process parameter optimization of the above process, as one of the basic thermal characteristics, specific heat is an essential parameter. The existing research about animal feed processing, mainly explores the variation of specific heat with processing parameters such as temperature and moisture content. But there is fewer research on specific heat prediction models based on nutritional composition. In order to improve the adaptability and accuracy of the model, this research comprehensively explores the influence of processing parameters (temperature, moisture content) and nutritional composition (protein content, fat content) on the specific heat of fish feed. The objectives of this investigation were to explore the thermal property of fish feed during processing, to regulate the heat supplement during conditioning and extruding, and to explore the adaptability of the existing specific heat prediction model that applied for livestock and poultry feed to fish feed that had high fat and protein content. The four main ingredients of fish feed formula were chosen, including fishmeal, soybean meal, wheat flour and soybean oil. Soybean meal and wheat were grinded using a universal grinder equipped with the 1 mm sieve, and all raw materials were passed through a 40 mesh screen. Fish meal and soybean meal were used as protein sources, and soybean oil was used as fat source. There were 9 diets with 3 crude protein levels (30%, 40%, 50%) and 3 crude fat levels (5%, 11%, 17%) to represent fish feeds with different feeding habits. DSC (Differential Scanning Calorimetry) was used to measure the specific heat of 9 diets in the temperature range of 20-120 ℃ and the moisture content range of 20%-26%, the influence rule of the above 4 factors on the specific heat was analyzed, and specific heat prediction model for 4 factors was constructed. The results showed that the specific heat of fish feed was significantly affected by moisture content, temperature, crude protein content, and crude fat content. The main order of each factor was, moisture content, temperature, crude protein content, crude fat content. The specific heat increased linearly with the increase of the water content and the crude protein content, but decreased linearly with the increase of the crude fat content. The specific heat had a non-linear relationship with temperature, which was a quadratic regression relationship. In all experiments, the specific heat of fish feed varied from 1.70 to 2.70 kJ/(kg?℃). Based on experimental data, a multiple regression model (R2=0.991) of specific heat that in relation to processing parameters (temperature and moisture content) and nutritional composition (crude protein content and crude fat content) was established. It can improve the adaptability of specific heat for livestock and poultry feed in the existing research. The prediction model can effectively predict the specific heat of fish feed within the range of this study variable. The research results can provide basic data for the establishment of heat transfer mathematical models of fish feed during conditioning and extruding, and also provide theoretical guidance for the adjustment of heat supplement parameters in the productive process.