[Proximal analysis, fatty acids profile, essential amino acids and mineral content in 12 species of fishes of commercial importance in Venezuela].

Proximate composition, fatty acid profile, essential aminoacid and minerals were determined in twelve fish species (armadillo, bocachico, cachama, carpeta, corvina, lisa, mero, merluza, pargo, robalo, tilapia and trucha). Proximate analysis: moisture, protein and ash, were performed using AOAC methodology, fat by Bligh and Dyer method, fatty acids by Gas Chromatography, aminoacid using High Performance Liquid Chromatography and minerals by spectrophotometric method. Results showed that moisture varies between 70.49% for Armadillo and 78.64% for Mero, protein between 18.70% for Merluza and 25.53 for Armadillo, ash between 0.94% for Mero and 2.13% for Carpeta and fat between 1.12% for Pargo and 6.15% for Cachama. Unsaturated fatty acids (omega 3) were the most common found for all the spices. Essential amino acids studied were present in all the spices. Tilapia (10.938 g/100 g of fish), Bocachico (9.231 g/100 g of fish) and Mero (8.738 g/100 g of fish) shown greater content of essential amino acids. Phosphorous was the most concentrated mineral with a mean value of 238.13 mg/100 g of fish followed by calcium with 42.11 mg/100 g of fish. It was concluded that all studied species are an excellent source of protein, omega 3 fatty acids and minerals.