Abstract: This study was conducted to assess the use of mulberry leaves as a non-conventional forage resource. The effects of lactic acid bacteria, glucose and molasses on fermentation and quality of mulberry leaf silage were determined. In addition to a control group (C), mulberry leaves were treated with glucose (G), molasses (M), Lactobacillus plantarum (P), L. plantarum+glucose (P+G) and L. plantarum+molasses (P+M). Both control and treatment groups were ensiled in laboratory silos, and samples taken at 7, 14, 30 and 60 days after initiation of ensiling. The results revealed that addition of L. plantarum accelerated lactic acid fermentation. After 7 days of ensiling the lactic acid content in P, P+G and P+M treatments were >6 times that of the control. The pH of all treatments including L. plantarum fell below 4.3; the pH of P+G and P+M fell to about 4.0 after 60 days. Addition of glucose or molasses did not improve fermentation quality. The pH of C, G and M were still above 5.85 after 30 days. At the end of ensiling, the pH of C, G and M treatments decreased to 5.96, 5.35 and 5.24, respectively, significantly (P<0.05) higher than that in P. The acetic acid contents in P was the highest among all silages, significantly higher than that of C, G and M during the whole ensiling period (P<0.05), significantly higher than that of P+G and P+M after 7 days ensiling (P<0.05). The ammonia nitrogen:total nitrogen ratio (AN:TN) in P was significantly lower than that in control after 7 days (P<0.05). Afterwards, the AN:TN increased steadily in all silages while AN:TN in P, P+G and P+M was significantly lower than that in C, G and M until the end of the ensiling period. It was concluded that addition of L. plantarum markedly improved fermentation quality of mulberry leaves, while the addition of L. plantarum with as glucose and molasses did not further improve fermentation quality.