This experiment was conducted to investigate the effects of dietary mulberry leaves on the growth performance, fat metabolism and meat quality of finishing pigs. Sixty-three finishing pigs with the same body weight of (55.85?1.37) kg were randomly divided into three groups with three replicates in every group and seven pigs in every replicate. Pigs in the three groups were fed a basal diet, the basal diet containing 10% mulberry leaves and the basal diet containing 20% mulberry leaves, respectively. The experiment lasted for 65 days. The results showed as follows: 1) compared with the basal diet, the growth rate of finishing pigs treated with the basal diet containing 10% mulberry leaves was not significantly change (P>0.05), the average daily gain, eye muscle area, feed gain ratio and carcass percentage were also not significantly different (P>0.05), but the leaf lard percentage and back fat thickness were significantly decreased (P<0.05); 2) the 10% mulberry leaves could slow down the decrease speed of pH, and significantly increased the contents of inosinic acid and fat in muscle; 3) the 20% mulberry leaves evidently decreased the activities of serum lipase, small intestine sucrase (P<0.05) and the contents of serum lipid, but the activities of lipase in pancreas and leaf lard were increased significantly (P<0.05); the 10% mulberry leaves could activated the hexokinase and pyruvate kinase activities in liver (P<0.05), and the content of pyruvic acid was decreased evidently (P<0.05). In conclusion, the basal diet containing 10% mulberry leaves can not affect the growth rate of finishing pigs, it can decrease the leaf lard percentage and back fat thickness, increase the contents of inosinic acid and fat in muscle, and the mechanism of effects may be that mulberry leaves can regulate the fat metabolism and deposition through regulating the activities of sucrase, lipase and glucose-metabolizing enzymes in liver.