“…Humic and fulvic acids Festulolium braunii K. Richt. A. Camus increased hemicellulose content, decreased non-structural carbohydrates content [38] Humic and fulvic acids annual bluegrass increased internalization of bacteria into root cells, promoted vertical root growth, enhanced root hair elongation, potential rhizophagy-and endophytism-enhancing properties [32] Humic and fulvic acids rough bluegrass no significant effect on growth or N and P uptake [36] Humic and fulvic acids orchard grass (Dactylis glomerata L.) altered content of proteins, carbohydrates, cellulose, hemicellulose, lignin and non-structural carbohydrates [35,[60][61][62][63] Humic and fulvic acids perennial ryegrass (Lolium perenne L.) enhanced dry matter digestibility and reduced content of structural carbohydrates and lignin [45] Seaweed extracts perennial ryegrass (Lolium perenne L.) improved dry matter digestibility and reduced content of structural carbohydrates and lignin [45] Seaweed extracts annual ryegrass (Lolium multiflorum L.) improved yields [35] Seaweed extracts Festulolium Braunii increased biomass yield, enhanced number of shoots, longer leaf length, higher SPAD values [41] Seaweed extracts orchard grass altered content of proteins, carbohydrates, cellulose, hemicellulose, lignin and non-structural carbohydrates [35,[60][61][62][63] Effective microorganisms perennial ryegrass reduced soil microorganisms, no effect on plant growth, improved chemical composition (increased CP, P, chlorophyll; decreased CF, K, Ca) [44] Effective microorganisms annual ryegrass expanded carbohydrate-to-protein ratio, increased crude ash content, improved digestibility, increased dry matter yield, natural yield increase [64][65][66][67] Effective microorganisms orchard grass and perennial ryegrass increased dry matter yield, crude protein content and soluble carbohydrates, increased cellulose and hemicellulose content [37,39] Effective microorganisms various grasses no significant effect on nutritional value (NDF, ADF, dry matter intake, digestibility) [68] Table 3. Cont.…”