Beef Skillathon Quiz Bowl - Key Terms and Definitions
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A comprehensive set of flashcards covering key terminology and definitions related to beef reproduction, anatomy, and meat evaluation.
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136 Terms
Ovaries
The female gonads.
Ovum
The female gamete.
Estrogen
A female sex hormone produced by the ovaries.
Progesterone
A female sex hormone produced by the ovaries.
Almond-shaped
The shape of cow ovaries.
Primary follicle
The earliest stage of follicle development.
Secondary follicle
The follicle stage that has multiple layers but no antrum.
Tertiary (antral) follicle
The follicle stage that contains fluid.
Graafian follicle
The dominant follicle before ovulation.
Corpus hemorrhagicum
The structure that forms immediately after ovulation with blood.
Corpus luteum
The structure that produces progesterone after ovulation.
Corpus albicans
The structure that forms when the corpus luteum regresses.
Oviduct
The structure that transports ovum and sperm.
Infundibulum
The funnel-shaped part of the oviduct.
Ampullary-isthmic junction
The part of the oviduct that is the site of fertilization.
Isthmus
The part that connects the oviduct to the uterus.
Uterus
The organ that houses the fetus.
Bicornuate
The type of uterus cows have.
Caruncles
Structures that allow nutrient transfer in the cattle placenta.
Cervix
The structure that prevents contamination.
Cervical plug
The structure that forms a plug during pregnancy.
4–5
The number of rings in a cow's cervix.
Vagina
The structure that serves as the copulation and birth canal.
Vulva
The external female reproductive opening.
Testes
The male primary reproductive organ.
Sperm
The male gamete.
Testosterone
The hormone produced by the testes.
Scrotum
The sac that holds the testes.
Bilateral cryptorchidism
When both testes are retained.
Unilateral cryptorchidism
When one testis is retained.
Seminiferous tubules
The structure that produces sperm.
Sertoli cells
Cells that support sperm development.
Leydig cells
Cells that produce testosterone.
Temperature regulation
The function of the scrotum.
4°C
The amount cooler the testes should be than body temperature.
Spermatic cord
The structure that connects testes to body systems.
Vas deferens
The duct that transports sperm.
Tunica dartos
The structure that regulates temperature via wrinkling.
Cremaster muscle
The muscle that pulls testes closer to the body.
Pampiniform plexus
The structure that cools blood entering the testes.
Rete testes
Structure that transports sperm from seminiferous tubules.
Epididymis
The structure that stores sperm.
Caput, corpus, cauda
The three parts of the epididymis.
Prostate gland
The structure that produces cleansing fluid.
Vesicular glands
Glands that produce nutrients for sperm.
Bulbourethral glands
Glands that produce gel-like semen.
Urethra
The passageway for semen and urine.
Fibroelastic
The type of penis that bulls have.
GnRH
The hormone that releases FSH and LH.
LH
The hormone that causes ovulation.
FSH
The hormone that stimulates follicle growth.
Oxytocin
The hormone that causes milk letdown.
Inhibin
The hormone that inhibits FSH.
Prostaglandin
The hormone that regresses the corpus luteum.
Artificial insemination
The manual placement of semen.
Rectocervical
The preferred method of artificial insemination.
AM/PM rule
Breed opposite time of estrus.
24 hours
The viability time for sperm.
6–12 hours
The viability time for ovum.
30–36 hours
The time when ovum is fertile after estrus.
32–35°C
The temperature to thaw semen.
30 seconds
The thaw time for semen.
Embryo transfer
Moving embryos to a recipient.
FSH
The hormone used for superovulation.
7 days
The time when embryos are collected.
Expensive
One limitation of embryo transfer.
Fat thickness
The most important yield grade factor.
Ribeye
The area that measures muscling.
Fat, REA, KPH, weight
The four yield grade factors.
62%
The average dressing percent.
Carcass ÷ live
The formula that calculates dressing percent.
5.5–6.5
The pH of the rumen.
Rumen
The stomach compartment that has papillae.
Rumen microbes
What produces VFAs.
KPH fat
Kidney, pelvic, heart fat.
2.0
The base Preliminary Yield Grade (PYG).
11.0 in²
The ribeye baseline used.
3.5%
The % KPH baseline used.
Larger ribeye
What indicates higher muscling.
Smoother body
What indicates higher fat.
Cutability
The yield of retail cuts.
Yield Grade 1
The grade with the highest cutability.
Yield Grade 5
The grade with the lowest cutability.
Prime
The highest quality grade.
Fill
What affects dressing percent.
Rumen microbes
What fermentation produces vitamin K.
Rumen wall
What absorbs VFAs.
Abomasum
The true stomach.
Omasum
The structure that functions in water absorption.
Honeycomb
The texture of reticulum.
Esophageal groove
What allows milk to bypass the rumen.
Days on feed
What determines marbling.
12th rib
The fat thickness that predicts quality.
0.2-0.5 in
The acceptable fat range.
Larger ribeye
What reduces yield grade.
More fat
What increases yield grade.
Yield Grade
The numerical estimate (1–5) of the percentage of boneless, closely trimmed retail cuts from a carcass.
Quality Grade
A measure of expected palatability based on marbling and maturity.
Marbling
Intramuscular fat within the ribeye muscle.
Ribeye Area (REA)
The size of the longissimus dorsi muscle measured at the 12th rib.