Table 7.

Catecholamine concentrations in the hippocampus, striatum, and prefrontal cortex of grower pigs fed SO with differing peroxidation levels

	Processed soybean oil1		Statistics
Catecholamine2, ng/mg	22.5	90	SEM	P value
Hippocampus3
Norepinephrine	58.53	48.35	8.30	0.39
Epinephrine	13.91	10.40	1.48	0.10
DOPAC	0.26	0.18	0.04	0.21
Dopamine	0.21	0.13	0.03	0.10
HIAA	0.09	0.11	0.01	0.29
Striatum4
Norepinephrine	6.20	4.07	1.32	0.26
Epinephrine	14.45	14.83	0.78	0.73
DOPAC	2.31	2.45	0.27	0.70
Dopamine	7.24	8.84	0.81	0.17
HIAA	0.33	0.35	0.03	0.61
HVA	5.32	6.24	0.79	0.41
Prefrontal cortex5
Norepinephrine	4.65	4.22	2.04	0.88
Epinephrine	13.92	13.03	0.71	0.38
DOPAC	0.18	0.13	0.02	0.11
Dopamine	0.18	0.14	0.03	0.30
HIAA	0.27	0.22	0.03	0.22

¹Processing temperatures, °C: 22.5, fresh oil; 90, SO heated for 72 h at 90 °C with constant compressed air flow rate at 15 Liters/minute.

²DOPAC = 3,4-dihydroyphenylacetic acid; HVA = homovanillic acid; HIAA = 5-hydroxyindoleacetic acid.

³Homovanillic acid and 5-hydroxytryptamine were quantified in fewer than three subjects for one or both dietary groups and thus, these catecholamines were considered to be below the detectable limit and not presented.

⁴SER was quantified in fewer than three subjects for one or both dietary groups and thus, this catecholamine was considered to be below the detectable limit and not presented.

⁵HVA and SER were quantified in fewer than three subjects for one or both dietary groups and thus, these catecholamines were considered to be below the detectable limit and not presented.