198HO02248 MALACCA

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Registration Name CRISTELLA MALACCA-ET
Registration Number HOITA019992057158
Primary NAAB Code 198HO02248
Secondary Code(s) 598HO02248
Status Progeny Test
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 7/2/2020
aAa 423651
DMS -
GFI 12.8%
Genetic Codes * TV TL TY TD TC TP TR TM TE
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire SILVERRIDGE V EINSTEIN-ET
MGS MR RUBICON DYNASTY-ET
Beta Casein A1A2
Kappa Casein BB
Beta Lactoglobulin AA
INDEXES
NM$ 511, 79% R CM$ 536
NM Percentile 50% FM$ 459
GTPI 2968 GM$ 530
PRODUCTION TRAITS
82 Dtrs 53 herds 0 % US 88% R
Milk 529 Fat, % 35 , +0.05%
SCS 2.71, 85% R Protein, % 29 , +0.04%
Feed Saved 16 , 52% R Milking Speed 6.64 , 67% R
Health & Fertility
Productive Life 3.6      81% R Mastitis 1.8      75% R
Heifer Livability -0.1       59% R Metritis 1.6      73% R
Livability 2.5      78% R D. Abom 0.2      75% R
DPR 2.3      81% R Ketosis 1.2      72% R
HCR 1.0      78% R R. Placenta 0.8      73% R
FSC 10.0      78% R Milk Fever -0.1      66% R
CCR 4.0      81% R
SCR -        -
DIA -0.7      48% R
RSP -1.2      54% R
Calving Traits
Sire CE 1.4      37% R -
Daughter CE 1.6      36% R 0 Obs, 0 Dtrs
Sire SB 3.6      17% R 0 Obs
Daughter SB 3.9      15% R 0 Obs, Dtrs
Gestation Length -1.0      76% R 0 Obs, 0 Dtrs
Early First Calving 0.8      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
54 Dtrs 36 herds 86% R
PTA Type -0.39 UDC 0.23
HCC 0.57 BWC 0.18
FLC -0.67
Linear Traits
Stature -0.80
Short
Strength -0.13
Weak
Body Depth -0.87
Shallow
Dairy Form -1.12
Closed
Rump Angle 0.01
Sloped
Thurl Width 0.01
Wide
Rear Legs-Side View -0.91
Straight
Rear Legs-Rear View -1.01
H.-in
Foot Angle -0.21
Low
Feet & Legs Score -0.74
Low
F.U. Attachment 0.09
Strong
Rear Udder Height -0.42
Low
Rear Udder Width 0.30
Wide
Udder Cleft 0.37
Strong
Udder Depth 0.15
Shallow
Front Teat Placement 0.56
Close
Rear Teat Placement 0.36
Close
Teat Length -0.62
Short
-2
0
2

CDCB August 2026; Base of Evaluation: HO