198HO02079 SECTOR

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Registration Name AMIGHETTI SIL SECTOR
Registration Number HOITA017991551800
Primary NAAB Code 198HO02079
Secondary Code(s) 598HO02079
Status Inactive
Controller Name INTERMIZOO S.p.A. (198)
Date of Birth 9/5/2015
aAa 531462
DMS -
GFI 12.8%
Genetic Codes * TL TV TY TC TD TR TM TP
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire SEAGULL-BAY SILVER-ET
MGS SEAGULL-BAY SUPERSIRE-ET
Beta Casein A2A2
Kappa Casein AA
Beta Lactoglobulin AA
INDEXES
NM$ 12, 84% R CM$ 10
NM Percentile 16% FM$ 13
GTPI 2507 GM$ 11
PRODUCTION TRAITS
1329 Dtrs 385 herds 0 % US 90% R
Milk 350 Fat, % 24 , +0.04%
SCS 3.19, 89% R Protein, % 12 , 0.00%
Feed Saved -127 , 60% R Milking Speed 6.94 , 67% R
Health & Fertility
Productive Life -1.4      88% R Mastitis -3.0      76% R
Heifer Livability -0.1       60% R Metritis 0.4      73% R
Livability -1.9      76% R D. Abom -0.1      75% R
DPR -0.7      88% R Ketosis 0.2      73% R
FSC -4.3      83% R R. Placenta 0.7      74% R
HCR 0.3      86% R Milk Fever 0.2      68% R
CCR -0.9      88% R
SCR -        -
DIA -0.2      50% R
RSP -0.3      56% R
Calving Traits
Sire CE 1.9      71% R 949 Obs
Daughter CE 2.1      70% R 5 Obs, 838 Dtrs
Sire SB 4.5      68% R 2312 Obs
Daughter SB 4.8      73% R 5 Obs, Dtrs
Gestation Length 2.1      84% R 4 Obs, 12 Dtrs
Early First Calving -1.4      79% R 5 Obs, 16 Dtrs

CDCB August 2026; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2026
711 Dtrs 246 herds 88% R
PTA Type 0.25 UDC -0.29
HCC 0.84 BWC 0.43
FLC 0.30
Linear Traits
Stature 0.88
Tall
Strength 0.67
Strong
Body Depth 0.61
Deep
Dairy Form 0.71
Open
Rump Angle 1.04
Sloped
Thurl Width 0.16
Sloped
Rear Legs-Side View 0.16
Wide
Rear Legs-Rear View 0.45
Straight
Foot Angle 0.51
Steep
Feet & Legs Score 0.46
High
F.U. Attachment 0.07
Curved
Rear Udder Height 0.29
High
Rear Udder Width 0.32
Wide
Udder Cleft -0.63
Weak
Udder Depth 0.45
Straight
Front Teat Placement -0.32
Wide
Rear Teat Placement -0.31
Wide
Teat Length -0.44
Short
-2
0
2

CDCB August 2026; Base of Evaluation: HO