is one of the most important aquaculture products in China. In this study, Lactobacillus paracasei (M5, X12, and SB27) were added to the feed of juvenile for 4 weeks, to study the effects of lactic acid bacteria on the muscle quality of juvenile . TPA analysis was used to evaluate the texture of the muscle of the shrimp, while the content of fatty acids in the muscle was analyzed using gas chromatography. The results showed that the addition of lactic acid bacteria improved the muscle elasticity and chewiness ([YRL45, QL, and KTP (C-2)] outweighed those of with the elasticity and chewiness of the muscles increasing by 35.14% and 85.71% ( (M5, X12, and SB27) increased the water holding capacity (P<0.05), while the content of saturated fatty acids in the muscle was significantly reduced ( group, the contents of palmitic acid, heptadecanoic acid, and stearic acid were significantly reduced (<0.05), whilst the contents of EPA and DHA increased by 23.22% and 34.40% ( (YRL45, QL, and KTP (C-2)) and (M5, X12, and SB27) caused an improvement in the muscle elasticity, chewiness, and water holding capacity of shrimp, which may be related to the improvement of the muscle antioxidant capacity and protein quality. slightly regulated the basic nutrient content of the shrimp muscle. significantly improved the fatty acid composition of the shrimp muscle, which may be due to the regulation of the nutrition and flora of the shrimp or production of nutrients to improve the fatty acid composition of the shrimp. However, the specific mechanism for this requires further study. In summary, this study showed that [YRL45, QL, and KTP (C-2)] had superior effects on muscle elasticity and chewiness of juvenile (M5, X12, and SB27) improved the fatty acid composition in the shrimp muscle. This indicates that lactic acid bacteria can improve muscle quality and fatty acid composition of juvenile . Furthermore, this provides a theoretical basis for the application of probiotics in the culture of juvenile .