198HO00218 SCAGLIETTI

Print/PDF
Registration Name SAN SECONDO SCAGLIETTI
Registration Number HOITA003990098473
Primary NAAB Code 198HO00218
Secondary Code(s)
Status Inactive
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 5/28/2014
aAa 513642
DMS -
GFI 8.7%
Genetic Codes * TL TV TY
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T, HCD-T
Sire MR LOOKOUT P ENFORCER-ET
MGS ALPAG IRON ACTIVE-ET
Beta Casein A2A2
Kappa Casein AB
Beta Lactoglobulin AA
INDEXES
NM$ -394, 83% R CM$ -390
NM Percentile 09% FM$ -406
GTPI 2085 GM$ -369
PRODUCTION TRAITS
458 Dtrs 210 herds 0 % US 90% R
Milk -766 Fat, % -56 , -0.10%
SCS 3.15, 90% R Protein, % -18 , +0.03%
Feed Saved -49 , 54% R Milking Speed 6.61 , 63% R
Health & Fertility
Productive Life -0.8      89% R Mastitis -0.4      75% R
Heifer Livability 1.0       56% R Metritis 0.9      71% R
Livability 0.6      83% R D. Abom -0.5      74% R
DPR 1.6      88% R Ketosis -0.9      71% R
FSC 3.6      78% R R. Placenta 1.0      72% R
HCR 1.5      83% R Milk Fever 0.0      64% R
CCR 1.1      87% R
SCR -        -
DIA 0.2      41% R
RSP 0.6      49% R
Calving Traits
Sire CE 1.2      65% R 791 Obs
Daughter CE 1.5      41% R 0 Obs, 520 Dtrs
Sire SB 3.5      49% R 1137 Obs
Daughter SB 5.2      55% R 0 Obs, Dtrs
Gestation Length 0.7      77% R 0 Obs, 0 Dtrs
Early First Calving -0.6      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
107 Dtrs 69 herds 70% R
PTA Type -0.48 UDC -1.14
HCC -0.13 BWC -0.20
FLC 0.08
Linear Traits
Stature 0.21
Tall
Strength 0.10
Strong
Body Depth 0.27
Deep
Dairy Form 0.51
Open
Rump Angle -1.44
Flat
Thurl Width -0.62
Flat
Rear Legs-Side View -0.62
Narrow
Rear Legs-Rear View 0.43
Straight
Foot Angle -0.41
Low
Feet & Legs Score 0.12
High
F.U. Attachment 1.26
Curved
Rear Udder Height -0.86
Low
Rear Udder Width -0.80
Narrow
Udder Cleft 0.84
Strong
Udder Depth 0.43
Straight
Front Teat Placement 0.31
Close
Rear Teat Placement -0.67
Wide
Teat Length 1.20
Long
-2
0
2

CDCB August 2026; Base of Evaluation: HO