Table 5. Comparison of biotin contents in eggs using different extraction methods

Samples		Biotin (μg/100 g)¹⁾
Samples		Non-treated	Pepsin-assisted
Egg, hen	Yolk, raw	111.293±0.318^b2)	124.435±3.194^a
	Yolk, boiled	121.102±2.412^b	127.722±0.501^a
	Whole, raw	40.629±0.302^a	34.312±0.022^b
	Whole, boiled	46.236±0.018^a	43.087±0.173^b
Egg, quail	Whole, raw	22.813±0.138^a	18.047±0.083^a
Egg, quail	Whole, boiled	20.689±0.103^a	14.841±0.075^b

All values are mean±SD (n=3).
Different superscript letters (^a,b) within a row of each same food group under biotin are significantly different by Duncan’s multiple range test at p<0.05.