198HO02183 MANGUSTA

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Registration Name GO-FARM MANGUSTA-ET
Registration Number HOITA019991821869
Primary NAAB Code 198HO02183
Secondary Code(s) 598HO02183
Status Inactive
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 11/4/2018
aAa 234165
DMS -
GFI 12.5%
Genetic Codes * TL TV TY TC TD TP TM TR TE
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire SANDY-VALLEY ALTAPACKARD-ET
MGS S-S-I MONTROSS JEDI-ET
Beta Casein A1A1
Kappa Casein BB
Beta Lactoglobulin AB
INDEXES
NM$ 32, 80% R CM$ 66
NM Percentile 17% FM$ -41
GTPI 2583 GM$ -4
PRODUCTION TRAITS
212 Dtrs 133 herds 0 % US 88% R
Milk -328 Fat, % 10 , +0.09%
SCS 2.47, 88% R Protein, % 7 , +0.07%
Feed Saved -259 , 53% R Milking Speed 6.47 , 64% R
Health & Fertility
Productive Life 0.6      84% R Mastitis 2.5      74% R
Heifer Livability -0.1       55% R Metritis 0.6      71% R
Livability 1.2      79% R D. Abom -0.3      73% R
DPR -0.1      85% R Ketosis -0.1      70% R
HCR -3.1      79% R R. Placenta 0.4      71% R
FSC -1.9      78% R Milk Fever 0.0      63% R
CCR 0.2      84% R
SCR -        -
DIA -1.5      42% R
RSP -1.6      50% R
Calving Traits
Sire CE 1.7      38% R 138 Obs
Daughter CE 1.8      25% R 0 Obs, 138 Dtrs
Sire SB 4.2      33% R 406 Obs
Daughter SB 3.9      35% R 0 Obs, Dtrs
Gestation Length -1.0      77% R 0 Obs, 0 Dtrs
Early First Calving -2.3      76% R 0 Obs, 0 Dtrs

CDCB August 2026; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2026
149 Dtrs 101 herds 87% R
PTA Type 0.49 UDC -0.19
HCC -0.34 BWC 1.29
FLC -0.76
Linear Traits
Stature 1.98
Tall
Strength 1.06
Strong
Body Depth 0.95
Deep
Dairy Form 0.34
Open
Rump Angle -0.03
Flat
Thurl Width 0.92
Wide
Rear Legs-Side View 0.25
Curved
Rear Legs-Rear View -0.65
H.-in
Foot Angle 0.19
Steep
Feet & Legs Score -0.21
Low
F.U. Attachment -0.06
Weak
Rear Udder Height 0.22
High
Rear Udder Width 0.10
Wide
Udder Cleft 0.46
Strong
Udder Depth 0.75
Shallow
Front Teat Placement -0.13
Wide
Rear Teat Placement 0.26
Close
Teat Length 0.43
Long
-2
0
2

CDCB August 2026; Base of Evaluation: HO