Happich M L, Bodwell C E, Hackler L R, Phillips J G, Derse P H, Elliott J G, Hopkins D T, Parsons G F, Prescher E E, Robaidek E S
J Assoc Off Anal Chem. 1984 May-Jun;67(3):621-2.
Apparent nitrogen digestibility data were obtained from 4 laboratories for 6 protein sources and 2 diet levels, 6 and 10% protein, after a 2-day adaptation period during the AACC-ASTM protein efficiency ratio (PER) and net protein ratio (NPR) collaborative studies. For 5 protein sources fed as 10% of the diet, the interlaboratory variation as measured by coefficient of variation (CV) values was low (1.5-3.5%), indicating high precision of the method. Wheat flour (6% protein diet) had the highest variation and, therefore, the lowest precision (CV of 7.10%). The interlaboratory variation (CV value) for 3 of the 4 laboratories was considerably lower, less than half that for the 4 laboratories. An analysis of variance of apparent nitrogen digestibility data indicated significant (P less than 0.05) effects for the 4-laboratory group due to laboratories and protein diets at both 10 and 6% protein levels, and for the 3-laboratory group at the 10% protein level. The 3-laboratory ANOVA for the 6% diets indicated a significant effect (P less than 0.05) due to diet only.
在AACC - ASTM蛋白质效率比（PER）和净蛋白质比（NPR）合作研究的2天适应期后，从4个实验室获得了6种蛋白质来源以及2种日粮水平（蛋白质含量分别为6%和10%）的表观氮消化率数据。对于占日粮10%的5种蛋白质来源，以变异系数（CV）值衡量的实验室间变异较低（1.5 - 3.5%），表明该方法具有高精度。小麦粉（蛋白质含量6%的日粮）变异最高，因此精度最低（CV为7.10%）。4个实验室中有3个实验室的实验室间变异（CV值）低得多，不到4个实验室变异的一半。表观氮消化率数据的方差分析表明，对于4个实验室的组，在蛋白质含量为10%和6%时，实验室和蛋白质日粮均有显著（P小于0.05）影响；对于3个实验室的组，在蛋白质含量为10%时也有显著影响。6%日粮的3个实验室方差分析表明，仅日粮有显著影响（P小于0.05）。
