198HO02149 SCIROCCO

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Registration Name GO-FARM SCIROCCO-ET
Registration Number HOITA019991671697
Primary NAAB Code 198HO02149
Secondary Code(s)
Status Inactive
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 10/9/2017
aAa 213645
DMS -
GFI 11.5%
Genetic Codes * TL TV TY TD TC TR TP TM TE
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire LADYS-MANOR SP OAK GROWL-ET
MGS VIEW-HOME DAY MISSOURI-ET
Beta Casein A2A2
Kappa Casein AB
Beta Lactoglobulin AB
INDEXES
NM$ 110, 80% R CM$ 83
NM Percentile 20% FM$ 172
GTPI 2540 GM$ 110
PRODUCTION TRAITS
316 Dtrs 180 herds 0 % US 88% R
Milk 1296 Fat, % -21 , -0.27%
SCS 3.16, 88% R Protein, % 22 , -0.07%
Feed Saved 237 , 53% R Milking Speed 7.47 , 66% R
Health & Fertility
Productive Life 1.2      85% R Mastitis -2.2      76% R
Heifer Livability 0.7       58% R Metritis -1.2      73% R
Livability 0.7      81% R D. Abom -0.1      75% R
DPR 0.2      86% R Ketosis -0.7      72% R
HCR -0.4      80% R R. Placenta -0.8      73% R
FSC 0.1      78% R Milk Fever 0.0      66% R
CCR 0.1      85% R
SCR -        -
DIA 0.2      44% R
RSP -0.2      52% R
Calving Traits
Sire CE 1.7      41% R 247 Obs
Daughter CE 1.8      35% R 0 Obs, 263 Dtrs
Sire SB 4.3      39% R 646 Obs
Daughter SB 4.1      43% R 0 Obs, Dtrs
Gestation Length 0.6      77% R 0 Obs, 0 Dtrs
Early First Calving 1.5      77% R 0 Obs, 0 Dtrs

CDCB August 2026; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2026
177 Dtrs 111 herds 87% R
PTA Type 0.01 UDC -0.02
HCC 0.90 BWC -0.49
FLC 0.40
Linear Traits
Stature -0.04
Short
Strength -0.51
Weak
Body Depth -0.43
Shallow
Dairy Form 0.26
Open
Rump Angle -0.50
Flat
Thurl Width 0.24
Wide
Rear Legs-Side View 0.35
Curved
Rear Legs-Rear View 0.26
Straight
Foot Angle 0.16
Steep
Feet & Legs Score 0.41
High
F.U. Attachment -0.37
Weak
Rear Udder Height -0.24
Low
Rear Udder Width -0.52
Narrow
Udder Cleft 1.15
Strong
Udder Depth 0.30
Shallow
Front Teat Placement 0.36
Close
Rear Teat Placement 1.16
Close
Teat Length 0.47
Long
-2
0
2

CDCB August 2026; Base of Evaluation: HO