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Apparent nitrogen digestibility data: AACC-ASTM collaborative study.

M L Happich, C E Bodwell, L R Hackler

    Journal - Association of Official Analytical Chemists
    |May 1, 1984
    PubMed
    Summary
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    This study assessed nitrogen digestibility across laboratories, finding high precision for most protein sources. Wheat flour at 6% protein showed the most variation, indicating lower precision in nitrogen digestibility measurements.

    Area of Science:

    • Animal Nutrition
    • Nutritional Biochemistry
    • Method Validation

    Background:

    • Accurate assessment of protein quality is crucial for animal feed formulation.
    • Collaborative studies are essential for validating analytical methods in nutritional science.
    • Apparent nitrogen digestibility is a key metric for evaluating protein utilization.

    Purpose of the Study:

    • To evaluate interlaboratory variation in apparent nitrogen digestibility measurements.
    • To assess the precision of nitrogen digestibility methods used in protein efficiency ratio (PER) and net protein ratio (NPR) studies.
    • To identify protein sources and dietary levels that exhibit higher or lower measurement variability.

    Main Methods:

    • Data collection from 4 laboratories on apparent nitrogen digestibility.

    Related Experiment Videos

  • Analysis of 6 protein sources at 6% and 10% protein levels.
  • Calculation of interlaboratory variation using coefficient of variation (CV) and analysis of variance (ANOVA).

    • Main Results:

    • Low interlaboratory variation (CV 1.5-3.5%) was observed for 5 protein sources at 10% dietary protein, indicating high method precision.
    • Wheat flour at 6% protein exhibited the highest variation (CV 7.10%), signifying the lowest precision.
    • Analysis of variance revealed significant effects of laboratory and protein diet on nitrogen digestibility across different laboratory groups and protein levels.

    Conclusions:

    • The method for apparent nitrogen digestibility demonstrates high precision for most protein sources, particularly at higher dietary protein levels.
    • Wheat flour at a 6% protein level presents challenges for precise nitrogen digestibility assessment.
    • Further refinement or specific protocols may be needed for certain protein sources or dietary concentrations to ensure consistent and reliable results.