198HO02011 KERPEN *PC

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Registration Name KERPEN
Registration Number HODEU001404866273
Primary NAAB Code 198HO02011
Secondary Code(s)
Status Inactive
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 7/19/2014
aAa 234156
DMS -
GFI 11.9%
Genetic Codes * TL TV TY PC TD TC TM TR
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T, HHP-C
Sire SEAGULL-BAY SUPERSIRE-ET
MGS LONG-LANGS OMAN OMAN-ET
Beta Casein A1A2
Kappa Casein AB
Beta Lactoglobulin BB
INDEXES
NM$ -121, 82% R CM$ -110
NM Percentile 13% FM$ -150
GTPI 2295 GM$ -145
PRODUCTION TRAITS
270 Dtrs 136 herds 0 % US 88% R
Milk 3 Fat, % 12 , +0.05%
SCS 3.23, 88% R Protein, % 11 , +0.04%
Feed Saved -262 , 61% R Milking Speed 6.65 , 67% R
Health & Fertility
Productive Life -2.0      85% R Mastitis -1.6      76% R
Heifer Livability -0.3       59% R Metritis 0.4      73% R
Livability -       81% R D. Abom 0.0      75% R
DPR -1.4      85% R Ketosis -0.4      73% R
FSC -4.4      78% R R. Placenta -0.2      73% R
HCR -1.1      79% R Milk Fever 0.1      67% R
CCR -1.3      85% R
SCR -        -
DIA -0.4      51% R
RSP -1.7      55% R
Calving Traits
Sire CE 1.3      41% R 209 Obs
Daughter CE 2.0      35% R 0 Obs, 186 Dtrs
Sire SB 3.9      39% R 548 Obs
Daughter SB 5.3      43% R 0 Obs, Dtrs
Gestation Length -2.4      77% R 0 Obs, 0 Dtrs
Early First Calving -0.2      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
171 Dtrs 102 herds 87% R
PTA Type -1.06 UDC -1.46
HCC -0.96 BWC 0.07
FLC -0.88
Linear Traits
Stature -0.45
Short
Strength 0.00
Body Depth -0.18
Shallow
Dairy Form -0.48
Closed
Rump Angle -0.31
Flat
Thurl Width -0.24
Flat
Rear Legs-Side View -0.24
Narrow
Rear Legs-Rear View -0.92
H.-in
Foot Angle -1.15
Low
Feet & Legs Score -0.89
Low
F.U. Attachment -0.06
Straight
Rear Udder Height -1.61
Low
Rear Udder Width -1.19
Narrow
Udder Cleft -0.14
Weak
Udder Depth -0.92
H.-in
Front Teat Placement -0.69
Wide
Rear Teat Placement -0.20
Wide
Teat Length 1.87
Long
-2
0
2

CDCB August 2026; Base of Evaluation: HO