Inter- and intra-laboratory variability in rat growth assays for estimating protein quality of foods.
Protein efficiency ratio (PER), relative PER (RPER), net protein ratio (NPR), relative NPR (RNPR), and nitrogen utilization (NU) methods were investigated in an interlaboratory rat growth study. Six collaborating laboratories studied 7 protein sources (ANRC casein; minced beef; soya assay protein, SAP; pea flour; whole wheat flour, WW; rapeseed protein concentrate, RPC; and egg white solids, EW), and their 10 supplementary or complementary mixtures (casein + Met, SAP + Met, pea flour + Met, WW + Lys, WW + casein, WW + beef, WW + SAP, WW + pea flour, WW + RPC, WW + EW). Test protein(s) were added at the 8% level (N X 6.25). Casein + Met was used as the reference protein. Interlaboratory variation (estimated as between-laboratories coefficients of variation) of PER (up to 17.2%) was greater than that of RPER (up to 14.9%), NU (up to 9.5%), NPR (up to 7.0%), and RNPR, which had the lowest variability (up to 4.7%). In most cases, intralaboratory variation (estimated as within-laboratories coefficients of variation) for all the methods was less than 5%.