198HO02259 ZABRAK

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Registration Name CRISTELLA ZABRAK-ET
Registration Number HOITA019992117535
Primary NAAB Code 198HO02259
Secondary Code(s) 598HO02259
Status Progeny Test
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 10/16/2020
aAa 243165
DMS -
GFI 12.6%
Genetic Codes * TY TV TC TD TL TP TR TE
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire CLAYNOOK ZASBERILLA-ET
MGS MELARRY JOSUPER FRAZZLED-ET
Beta Casein A2A2
Kappa Casein AB
Beta Lactoglobulin BB
INDEXES
NM$ 359, 79% R CM$ 374
NM Percentile 36% FM$ 329
GTPI 2855 GM$ 349
PRODUCTION TRAITS
131 Dtrs 75 herds 0 % US 88% R
Milk 680 Fat, % 46 , +0.07%
SCS 2.83, 86% R Protein, % 28 , +0.02%
Feed Saved -25 , 53% R Milking Speed 7.3 , 66% R
Health & Fertility
Productive Life 0.3      81% R Mastitis 0.2      75% R
Heifer Livability 0.2       59% R Metritis 0.0      72% R
Livability 0.1      78% R D. Abom 0.7      75% R
DPR -0.7      81% R Ketosis 1.3      72% R
HCR -0.2      78% R R. Placenta -0.1      73% R
FSC -1.0      78% R Milk Fever 0.1      66% R
CCR -0.5      81% R
SCR -        -
DIA -0.1      47% R
RSP 1.2      54% R
Calving Traits
Sire CE 1.5      37% R -
Daughter CE 2.0      37% R 0 Obs, 0 Dtrs
Sire SB 3.7      17% R 0 Obs
Daughter SB 4.2      15% R 0 Obs, Dtrs
Gestation Length -0.8      76% R 0 Obs, 0 Dtrs
Early First Calving 1.2      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
75 Dtrs 39 herds 86% R
PTA Type 0.53 UDC 1.04
HCC 0.89 BWC -0.11
FLC -1.06
Linear Traits
Stature -0.28
Short
Strength -0.16
Weak
Body Depth -0.54
Shallow
Dairy Form -0.16
Closed
Rump Angle 0.14
Sloped
Thurl Width 0.20
Wide
Rear Legs-Side View -0.47
Straight
Rear Legs-Rear View -1.65
H.-in
Foot Angle -0.28
Low
Feet & Legs Score -0.91
Low
F.U. Attachment 1.40
Strong
Rear Udder Height 1.04
High
Rear Udder Width 1.07
Wide
Udder Cleft 0.04
Strong
Udder Depth 1.03
Shallow
Front Teat Placement 0.08
Close
Rear Teat Placement 0.19
Close
Teat Length -0.82
Short
-2
0
2

CDCB August 2026; Base of Evaluation: HO