Table 4. Vitamin B₆ contents of cooked and processed chicken cuts

Samples (cooking method/parts)			Vitamin B₆ contents (μg/100 g)
Samples (cooking method/parts)			Pyridoxine	Pyridoxal	Pyridoxamine	Total vitamin B₆
Boiled	Broiler		3.78±0.20^a1)	14.64±0.97^c	42.45±0.85^a	60.87±2.02^a
	Fowl		0.16±0.01^d	0.50±0.00^d	30.74±0.09^c	40.39±0.10^b
	Korean native		1.49±0.08^b	19.59±0.58^b	38.33±0.44^b	59.41±1.10^a
	Ogolgye		0.81±0.00^c	22.04±1.27^a	38.63±0.86^b	61.48±0.41^a
Fried	With soy sauce	Breast	5.97±1.09^c	50.76±2.69^b	18.07±1.14^b	74.79±4.91^b
		Leg	8.35±0.14^b	55.85±0.75^b	13.78±0.95^c	77.98±1.56^b
		Wing	10.35±0.42^a	78.90±4.41^a	37.88±0.65^a	127.13±4.64^a
		Whole	5.92±0.09^c	49.79±1.34^b	15.97±0.29^bc	71.68±1.72^b
	Original	Breast	-^2)NS3)	45.58±3.48^b	10.15±0.82^b	55.73±2.66^b
		Leg	-^NS	38.66±1.47^c	8.09±0.41^b	46.76±1.06^c
		Wing	-^NS	55.24±2.51^a	15.15±1.15^a	70.39±3.66^a
		Whole	-^NS	39.49±1.43^bc	8.77±0.47^b	48.26±0.96^c
Roasted	Breast		1.63±0.11^a	65.78±0.89^b	14.33±0.29^c	81.74±0.50^b
	Leg		1.20±0.16^b	49.88±3.80^d	14.88±0.20^c	65.96±3.76^c
	Wing		1.54±0.19^ab	100.42±3.63^a	29.98±0.86^a	131.94±4.30^a
	Whole		1.35±0.07^ab	57.76±1.60^c	18.81±0.64^b	77.92±1.03^b
Processed	Canned chicken breast		3.42±0.17^c	-^e	66.70±0.98^a	70.12±1.15^b
	Chicken breast steak		5.08±0.07^ab	32.78±1.05^b	27.82±1.94^c	65.68±2.92^c
	Chicken nuggets		3.74±0.12^bc	11.31±0.98^d	-^e	15.05±1.11^e
	Chicken skewers		2.62±0.22^c	24.52±0.33^c	13.61±1.24^d	40.75±1.35^d
	Smoked chicken breast		6.08±1.18^a	36.51±0.99^a	36.81±0.98^b	79.39±1.17^a

Means with different superscript small letters in the same column for the same type cooking method are significantly different at p⟨0.05.
-, not detected.
NS, not significant.