Table 2. Comparison of biotin contents in animal origin foods using different extraction methods

Samples		Biotin (μg/100 g)1)
		Autoclave extraction		Sonication extraction
		Non-treated	Pepsin-assisted	Non-treated	Pepsin-assisted
Meat	Beef, foreshank	0.779±0.013c2)	1.523±0.126a	0.853±0.023c	1.128±0.058b
Fish	Mackerel	1.684±0.023b	2.130±0.023a	1.007±0.003d	1.210±0.028c
Egg, hen	Yolk, raw	111.293±0.318b	124.435±3.194a	78.606±0.175d	89.778±0.030c

All values are mean±SD (n=3).
Different superscript letters (^a-d) in the same row mean significant differences by Duncan’s multiple range test at p<0.05.