Dataset of lipids, antioxidative status and color attributes in cows meat from slaughter to storage: Impacts of diet supplementations and pre-slaughter stress

This data article presents a dataset with 34 values of the fatty acids composition and of indicators of lipid oxidation determined in the Longissimus dorsi and Semitendinosus from 71 Normand cull-cows at slaughter, after muscle aging and after meat storage periods under different packaging conditions. Cows were subjected to 3 feeding diets and 2 slaughter protocols relative to pre-slaughter stress. The indicators of lipids, FA composition, antioxidative enzymes activities, antioxidative status and global lipid oxidation of the muscles, and meat at different time points and under different aging and storage conditions, may be used to increase our understanding of the evolution of oxidation and consequences on color development. The last research article published on part of these data [1] is available for some interpretive insights: https://doi.org/10.1016/j.foodchem.2019.125668.


a b s t r a c t
This data article presents a dataset with 34 values of the fatty acids composition and of indicators of lipid oxidation determined in the Longissimus dorsi and Semitendinosus from 71 Normand cull-cows at slaughter, after muscle aging and after meat storage periods under different packaging conditions. Cows were subjected to 3 feeding diets and 2 slaughter protocols relative to pre-slaughter stress. The indicators of lipids, FA composition, antioxidative enzymes activities, antioxidative status and global lipid oxidation of the muscles, and meat at different time points and under different aging and storage conditions, may be used to increase our understanding of the evolution of oxidation and consequences on color development. The last research article published on part of these data [1] is available for some interpretive insights: https://doi.org/ 10 Type of data  Tables, figures  How data was acquired Gas and liquid chromatography, spectrophotometry (precisions in Table 1) Data format Raw and analyzed Parameters for data collection During the breeding period, data were collected to study the effects of the animal diet supplementation and the pre-slaughter stress. After slaughter, data were collected to study the effects of muscle aging and meat storage under different packaging conditions. Description of data collection The muscle and meat samples collected in refrigerated ( + 4 °C) conditions were immediately frozen in liquid nitrogen in order to avoid lipid oxidation due to sampling.

Value of the Data
• This dataset is useful for ruminant researchers to provide an overall view of the global lipid content and lipid oxidation in muscles from cull-cows. • This dataset is useful for meat science researchers to provide an overall view of the quality of stored meat combining global lipid content, lipid oxidation and color attributes. • This dataset is useful for animal behavior scientists to study the effects of pre-slaughter stress on muscles of dairy cows and implications on stored meat qualities. • This dataset is useful for the Lehning Laboratoires Company to promote the nutritional value of the patented diet supplement (PERP) for cattle. • This dataset is useful for animal nutrition companies to investigate further the benefit of ingredients from the used diet supplementations (PERP and vitamin E). • These data can be combined with data from other ruminant experiments in order to perform new and larger analyzes. • These data can be used by statisticians and/or bioinformaticians to develop prediction models for meat quality.

Data description
The dataset, available without restriction at https://doi.org/10.15454/T6AMBC (portail DATA INRAE), reports raw data on muscle attributes and meat quality indicators from cull-cows. The list of meat quality indicators is detailed in the Table 1 included in this article. In Table 1 , muscle at slaughter (D0) indicators are lipid contents (g/100 g of fresh tissue), fatty acid composition (% of total Fatty Acid Methyl Esters (FAME)), antioxidant enzyme activities, antioxidative status and indicators of overall lipid oxidation describing the lipid and antioxidative attributes of muscles. The meat (after 12 d of muscle aging and storage) indicators are antioxidative status, global lipid oxidation and surface color reflecting the nutritional and sensorial meat qualities. ( continued on next page )  [9] ( continued on next page )   The treatments were diet supplementations, pre-slaughter stress (details can be found in [2] ), type of aging and packaging storage conditions. This data article reports illustrations of the experimental design with Fig. 1 referring to the animal breeding period, and Fig. 2 referring to the muscle and meat treatment after slaughter, both included in the "Animals" and "Muscle processing" sections within this article.

Animals
Seventy-five Normand cull cows, 48-60 months old with a mean live weight of 642 kg were used for this experiment led at Herbipole Numbers between 251 and 331 identify cows. Two cows presenting health problems during the finishing period (sarcosporidiose and abomasum flipping) were removed from the experimentation. Our other datapaper [14] on the same animals and project containing information on plasma during rearing and before slaughter contains two more cows that were discarded from the slaughter study for technical reasons (they were spare healthy cows), leaving 71 cows in the present paper.

Dietary treatments
During 101 ± 3 days, the 71 cows were fed a straw (30%) and concentrate (70%)-based diet ( Fig. 1 ). Eight cows received no supplementation (Control group, C ). For 63 of the 71 cows, the diet was supplemented with lipids (40 g oil/kg diet DM) provided by extruded oilseeds. Among these 63, 22 received no further supplement ( L and LS groups), 17 cows received a diet supplemented with vitamin E only (155 IU/kg) ( LE group) and 24 cows received a supplement of vitamin E (155 UI/kg) and plant extracts rich in polyphenols (PERP; 7 g/kg diet DM) ( LEP and LEPS groups; Fig. 1 ). The PERP were prepared from rosemary ( Rosemarinus officinalis ), grape ( Vinis vitifera ), citrus ( Citrus paradisi ) and marigold ( Calendula officinalis ) by the Lehning Laboratoires company (Sainte-Barbe, France) (INRA patent #P170-B-23.495 FR). Pens were equipped with electronic feeding gates and individually offered the appropriate allowance of concentrates and straw per day for each cow. The experimental composition of the diets is reported in [14] .

Pre-slaughter treatments
Two slaughter conditions were used at the end of the finishing period, for part of the treatments, limited stress vs moderate stress (stress − and stress + detailed in [14 , 15]

Muscle processing
Carcasses were refrigerated at 4 °C for 24 h. Only 5 carcasses per group were processed, but carcasses from C group were not processed due to financial constraints. Longissimus thoracis ( LT ) and semitendinosus ( ST ) muscles from the right half carcass were removed, vacuum packed and refrigerated at 4 °C for 12 d ( under-vacuum aging ). The left half carcass was refrigerated at 4 °C for 12 d and LT and ST muscles were subsequently removed ( whole-carcass aging ). After aging, both muscles cut into 10-15 mm (LT) and 8-10 mm (ST) thick steaks of the type commonly found on the French market. All samples stored at 4 °C under a standard supermarket fluorescent light. Samples placed in an expanded polystyrene (PSE) tray type 049405 (Boulegon-Parry, France) overwrapped in a vinyl stretchable film 9 μm thick (Soussana, France) under air for 4 d ( A ). Samples placed in an polystyrene (EVOH) tray type 2450 (Form'plast, France) and packed under a modified atmosphere containing 70% O 2 /30% CO 2 , with a Multivac T200 using OPP-T504 AF / 20/30 film 52 μm thick (Soussana, France) for 7 d ( MAP ). The packaging gas provided by Linde-gas (France). Samples placed under vacuum with a Multivac C400 in a bag type 102353 (Boulegon-parry, France) for 14 d ( V ) and other vacuum packed samples frozen at −20 °C for 9 months ( F ) ( Fig. 2 ). After the storage periods and immediately after opening the pack, each sample ground into a fine homogenous powder in liquid N 2 and then stored at −80 °C until analysis.

Sample collection
Biochemical measurements were obtained from the LT and ST muscles at slaughter (D0), and from LT and ST meat obtained after whole-carcass or under-vacuum aging (D12). Finally, measurements were made on LT and ST meat, following aging during 4 d under-air (A), 7 d under 70% O 2 /30% CO 2 (MAP), 14 d under vacuum (V) and 9 months under frozen (F) conditions.
The reported data are individual values that we want to open to the scientific community for a free re-use. Some meaning values were published in different original articles dealing with ruminant nutrition and/or meat quality [2 , 16 , 17 , 18 , 1] .