Abstract: Mulberry is a perennial forage crop with high protein content, rich in amino acids, low cellulose content and physiological activators. Mulberry is palatable to livestock and poultry including cattle, sheep, pigs, rabbits, chickens and fish. Mulberry leaf powder in the diet of laying hens can help increase yellow pigmentation of egg yolks, raise phospholipid and unsaturated fatty acid content in the yolk and increase viscosity of egg whites, improve the quality and taste of egg products. The addition of mulberry leaf in the diet of livestock and poultry can improve meat colour, raise inosinic acid and unsaturated fatty acid content in meat, reduce cholesterol content in meat, retain meat moisture, postpone pH decrease and prevent lipid oxidation. In large-scale meat production systems such as beef cattle, pigs, mulberry leaf supplementation can also reduce subcutaneous fat and increase intramuscular fat. Mulberry is a sort of fine perennial forage crop with higher protein content, rich sorts of amino acids, lower cellulose content and many sorts of physiological activators. In this study we review the content, structure, function, feed value and the physiological benefits of mulberry forage and summarize the effects of mulberry on livestock and poultry production performance and improving the product quality. We also propose measures to negate the potential effects of anti-nutritional factors and improve crop management. Finally, the opportunity to utilize mulberry forage is assessed.