198HO01979 SNAPCHAT

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Registration Name FWS SNAPCHAT TV TL TY
Registration Number HODEU000357211552
Primary NAAB Code 198HO01979
Secondary Code(s)
Status Inactive
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 12/1/2013
aAa 435216
DMS -
GFI 9.7%
Genetic Codes * TL TV TY
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T, HCD-T
Sire BUTZ-BUTLER SHOTGLASS-ET
MGS LAESCHWAY JET BOWSER-ET
Beta Casein A1A1
Kappa Casein AB
Beta Lactoglobulin AA
INDEXES
NM$ -61, 82% R CM$ -91
NM Percentile 15% FM$ 12
GTPI 2216 GM$ -64
PRODUCTION TRAITS
401 Dtrs 177 herds 0 % US 90% R
Milk 451 Fat, % -30 , -0.18%
SCS 2.93, 88% R Protein, % -9 , -0.09%
Feed Saved 216 , 55% R Milking Speed 6.92 , 65% R
Health & Fertility
Productive Life 0.4      86% R Mastitis 0.3      75% R
Heifer Livability 1.2       58% R Metritis -0.7      72% R
Livability 1.8      81% R D. Abom 0.3      75% R
DPR 0.1      87% R Ketosis -0.1      72% R
FSC -2.3      78% R R. Placenta -0.3      73% R
HCR 0.5      80% R Milk Fever -0.2      66% R
CCR -0.5      86% R
SCR -        -
DIA 0.8      46% R
RSP 1.4      53% R
Calving Traits
Sire CE 1.2      51% R 574 Obs
Daughter CE 2.8      35% R 0 Obs, 303 Dtrs
Sire SB 3.7      40% R 949 Obs
Daughter SB 5.3      44% R 0 Obs, Dtrs
Gestation Length -1.0      77% R 0 Obs, 0 Dtrs
Early First Calving 1.0      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
240 Dtrs 129 herds 72% R
PTA Type -1.33 UDC -1.63
HCC -2.78 BWC -1.44
FLC 0.89
Linear Traits
Stature -2.15
Short
Strength -1.27
Weak
Body Depth -1.01
Shallow
Dairy Form -1.09
Closed
Rump Angle 2.41
Sloped
Thurl Width -2.74
Sloped
Rear Legs-Side View -2.74
Narrow
Rear Legs-Rear View 1.11
Straight
Foot Angle -0.60
Low
Feet & Legs Score 0.26
High
F.U. Attachment -1.03
Straight
Rear Udder Height -1.56
Low
Rear Udder Width -1.39
Narrow
Udder Cleft -1.13
Weak
Udder Depth 1.11
Straight
Front Teat Placement -1.26
Wide
Rear Teat Placement -0.43
Wide
Teat Length -1.00
Short
-2
0
2

CDCB August 2026; Base of Evaluation: HO