ENZYMMIX - F enzyme supplementation in fish food was tested to evaluate the efficacy and usefulness of nutrient components with respect to different enzyme concentrations (0,5%, 1%, 5%, 10%) compared to control group (without enzyme). The growth parameters, the biochemical and the fatty acid composition of the muscle tissue of the gilthead seabream (Sparus aurata) were analyzed. Units of average mass of 11,96 ±4,83 g (±SD) and length of 9,47 ± 1,15 cm (N=600) were distributed within five experimental groups, so that each treatment group was screened through three replications. Square pools with rounded corners, a volume of 70 liters each, have been used and with a flow of optically pre-filtered abient water. The test lasted for 60 days. Statistically significant differences in the length of fish were found between the 10% enzyme experiment in food and other experimental groups. A group of 0,5% enzymes in food had the highest mass gain, and consequently the best Fulton's conditions factor in comparison to other treatment groups, and the lowest growth in length. The b>3 length-to-weight ratio in the 0,5% of the food enzymes in the food indicates a positive alometric growth of fish. Increase in weight gain and a higher specific growth rate of test specimens has not been recorded in treatment group compared to the control group. A higher proportion of dietary fatty acids (palmitic, oleic, linoleic, EPA, DPA and DHA) was observed in all experimental groups of fish fed by commercially food enriched enzyme supplement. Apparent digestibility coefficients of phosphorus from fish food is highest in the experimental group with 10% enzyme in food.