A study aimed to make rice straw more nutritious by treating it with fungi and effective microorganisms (EM). They found that when rice straw was treated with Aspergillus niger, the protein content increased significantly. But when EM was added to the fungal-treated rice straw, the protein, organic matter, and fiber content improved compared to untreated rice straw. The best results were seen after 6 days of fermentation with EM, where hemicellulose content was highest and fiber content was lowest. Overall, the digestibility of the rice straw improved with the addition of EM.