198HO02179 STROLL

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Registration Name GO-FARM STROLL-ET
Registration Number HOITA019991821658
Primary NAAB Code 198HO02179
Secondary Code(s) 598HO02179
Status Inactive
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 9/22/2018
aAa 234165
DMS -
GFI 12.7%
Genetic Codes * TC TL TY TV TD TM TP TR TE
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire MIRABELL SOUND SYSTEM
MGS OCD RODGERS FRANCHISE-ET
Beta Casein A1A2
Kappa Casein BE
Beta Lactoglobulin AA
INDEXES
NM$ 178, 81% R CM$ 196
NM Percentile 23% FM$ 136
GTPI 2662 GM$ 179
PRODUCTION TRAITS
948 Dtrs 228 herds 0 % US 88% R
Milk -271 Fat, % - , +0.04%
SCS 2.86, 88% R Protein, % 3 , +0.05%
Feed Saved -54 , 54% R Milking Speed 6.96 , 64% R
Health & Fertility
Productive Life 2.5      86% R Mastitis 1.1      75% R
Heifer Livability 0.7       55% R Metritis 0.6      70% R
Livability 2.8      80% R D. Abom 0.7      72% R
DPR 1.9      88% R Ketosis 0.9      70% R
HCR 0.7      85% R R. Placenta 0.0      71% R
FSC 6.2      75% R Milk Fever 0.1      64% R
CCR 2.3      87% R
SCR -        -
DIA -0.1      42% R
RSP 0.4      50% R
Calving Traits
Sire CE 1.4      50% R 1214 Obs
Daughter CE 1.5      30% R 0 Obs, 746 Dtrs
Sire SB 4.2      40% R 2373 Obs
Daughter SB 3.9      42% R 0 Obs, Dtrs
Gestation Length -1.4      77% R 0 Obs, 0 Dtrs
Early First Calving 2.2      74% R 0 Obs, 0 Dtrs

CDCB August 2026; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2026
653 Dtrs 176 herds 88% R
PTA Type 0.15 UDC 0.51
HCC 0.66 BWC 0.03
FLC -0.23
Linear Traits
Stature 0.67
Tall
Strength -0.31
Strong
Body Depth -0.32
Shallow
Dairy Form -0.45
Closed
Rump Angle 0.61
Sloped
Thurl Width -0.49
Narrow
Rear Legs-Side View 0.17
Curved
Rear Legs-Rear View -0.39
H.-in
Foot Angle 0.33
Steep
Feet & Legs Score -0.01
Low
F.U. Attachment 0.82
Strong
Rear Udder Height 0.91
High
Rear Udder Width 0.11
Wide
Udder Cleft -0.08
Weak
Udder Depth 0.97
Shallow
Front Teat Placement 0.44
Close
Rear Teat Placement 0.19
Close
Teat Length -0.11
Short
-2
0
2

CDCB August 2026; Base of Evaluation: HO