The study was conducted to evaluate the nutritive value of mulberry pomace (MP) treated with sun-drying (SD), ensiling (EN), and ensiling with a Lactobacillus additive (ELA), respectively. The chemical composition, in situ degradabilities, and in vitro gas production were determined for all treated MP samples. The results showed that there were significant differences (P<0.05) in dry matter (DM), crude protein (CP) and water-soluble carbohydrates (WSC) among SD, EN and ELA treatments. Although some fermentation parameters of two ensiled MP products were significantly different, both of them fell within the normal fermentation range. The in vitro gas production of the SD treatment was higher than of the EN and ELA treatments, while the proportion of methane produced by MP treated with EN and ELA was significantly lower (P<0.05) than that of MP treated with SD; MP treated with SD had significantly higher acetate production than the two ensiled MPs. In situ DM and protein effective degradabilities of MP treated with SD were higher than in MP treated with EN and ELA. In conclusion, mulberry pomace ensiled with or without Lactobacillus additives exhibited good fermentation traits, suggesting that ensiling is more acceptable than sun-drying in practice.