014HO14226 ROME

Registration Name DE-SU FRAZZLD ROME 14192-ET
Registration Number HO840003141559586
Primary NAAB Code 014HO14226
Secondary Code(s) 614HO14226, 585HO14226, 007HO14226
Status Inactive
Controller Name Select Sires - AG (14)
Date of Birth 5/2/2017
aAa 243
DMS 345,135
GFI 13%
Genetic Codes * TR TP TL TD TC TY TV TE
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Beta Casein A2A2
Kappa Casein AB
Beta Lactoglobulin AB
INDEXES
NM$ 560, 94% R CM$ 575
NM Percentile 56% FM$ 533
GTPI 2762 GM$ 547
PRODUCTION TRAITS
4585 Dtrs 385 herds 94 % US 99% R
Milk 549 Fat, % 55 , +0.12%
SCS 2.53, 99% R Protein, % 20 , +0.01%
Feed Saved 270 , 71% R Milking Speed 6.69 , 97% R
Health & Fertility
Productive Life 2.9      99% R Mastitis 3.8      99% R
Heifer Livability 0.5       92% R Metritis 0.8      97% R
Livability -1.6      96% R D. Abom 0.6      98% R
DPR -1.0      99% R Ketosis 0.7      97% R
FSC 2.0      99% R R. Placenta 0.4      97% R
HCR -0.7      98% R Milk Fever 0.0      93% R
CCR 0.5      99% R
SCR -        -
DIA 1.1      76% R
RSP 2.4      88% R
Calving Traits
Sire CE 1.6      98% R 2215 Obs
Daughter CE 2.1      97% R 2338 Obs, 1446 Dtrs
Sire SB 3.7      96% R 2067 Obs
Daughter SB 3.8      97% R 2138 Obs, Dtrs
Gestation Length 1.2      99% R 180 Obs, 3277 Dtrs
Early First Calving -0.2      99% R 272 Obs, 3491 Dtrs

CDCB August 2026; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2026
615 Dtrs 103 herds 99% R
PTA Type -1.20 UDC -0.89
HCC -1.83 BWC -0.53
FLC -1.46
Linear Traits
Stature -0.85
Short
Strength -0.24
Weak
Body Depth -0.82
Shallow
Dairy Form -0.62
Closed
Rump Angle 1.10
Sloped
Thurl Width -2.27
Sloped
Rear Legs-Side View -2.27
Narrow
Rear Legs-Rear View -1.54
H.-in
Foot Angle -0.80
Low
Feet & Legs Score -1.57
Low
F.U. Attachment 0.01
Curved
Rear Udder Height -0.22
Low
Rear Udder Width -0.68
Narrow
Udder Cleft -2.30
Weak
Udder Depth -1.54
H.-in
Front Teat Placement -0.30
Wide
Rear Teat Placement -1.30
Wide
Teat Length -2.16
Short
-2
0
2

CDCB August 2026; Base of Evaluation: HO