Lysozyme， a naturally occurring multifunctional protein， exerts antibacterial effects through peptidoglycan（PG） hydrolysis and a cation ? dependent，non ? enzymatic mechanism. It also possesses antiviral properties by binding to cellular receptors or viral particles，thereby inhibiting viral entry，sequestering viral nucleic acids，and inhibiting virus?induced cell fusion. These mechanisms contribute to its broad application value across diverse fields such as food preservation，adjunctive medical therapy，and livestock production. Antibiotics are widely used in livestock production to treat bacterial infections，boost animal immunity，and reduce the risk of disease transmission. However，the overuse or misuse of antibiotics can lead to bacterial resistance，drug residues，and potential health risks. Therefore，lysozyme，as a promising alternative，holds great potential in promoting the transition to antibiotic?free，sustainable livestock production. This review provides an overview of the antibacterial and antiviral mechanisms of lysozyme，along with the latest research on its applications in livestock production. It also addresses the technical challenges and limitations encountered in its practical use. The aim is to offer a theoretical basis for the scientific application of lysozyme in the healthy farming of livestock and poultry and to facilitate its industrial development as an antibiotic alternative.