029HO17607 BOASTFUL

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Registration Name BRYCEHOLME SS BOASTFUL-ET
Registration Number HOCAN000011857447
Primary NAAB Code 029HO17607
Secondary Code(s) 629HO17607, 530HO17607, 531HO17607, 532HO17607, 533HO17607
Status Inactive
Controller Name ABS Global (29)
Date of Birth 8/16/2013
aAa 243
DMS 345,234
GFI 11.2%
Genetic Codes * TC TV TL TY TD
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire SEAGULL-BAY SUPERSIRE-ET
MGS LONG-LANGS OMAN OMAN-ET
Beta Casein A1A2
Kappa Casein AE
Beta Lactoglobulin AB
INDEXES
NM$ 5, 95% R CM$ 34
NM Percentile 18% FM$ -60
GTPI 2461 GM$ 14
PRODUCTION TRAITS
18038 Dtrs 3485 herds 25 % US 99% R
Milk -1007 Fat, % -7 , +0.14%
SCS 2.85, 99% R Protein, % -12 , +0.08%
Feed Saved -158 , 78% R Milking Speed 6.91 , 88% R
Health & Fertility
Productive Life 1.8      99% R Mastitis 3.1      98% R
Heifer Livability 1.1       91% R Metritis 0.4      95% R
Livability 2.1      97% R D. Abom 0.5      97% R
DPR 2.2      99% R Ketosis 2.0      95% R
HCR -1.3      97% R R. Placenta -0.3      95% R
CCR 3.1      99% R Milk Fever 0.2      89% R
SCR -        -
Calving Traits
Sire CE 1.0      99% R 16825 Obs
Daughter CE 1.2      98% R 5514 Obs, 8453 Dtrs
Sire SB 2.9      98% R 18426 Obs
Daughter SB 3.2      98% R 5316 Obs, Dtrs
Gestation Length -2.2      99% R 859 Obs, 10704 Dtrs
Early First Calving -0.6      98% R 793 Obs, 4332 Dtrs

CDCB August 2025; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2025
5252 Dtrs 1184 herds 99% R
PTA Type -0.59 UDC -0.30
FLC -0.56 BWC 0.51
Linear Traits
Stature 0.00
Strength -0.35
Weak
Body Depth -0.85
Shallow
Dairy Form -1.74
Closed
Rump Angle -0.39
Flat
Thurl Width 0.08
Wide
Rear Legs-Side View 1.83
Curved
Rear Legs-Rear View -1.48
H.-in
Foot Angle -0.83
Low
Feet & Legs Score -0.13
Low
F.U. Attachment -0.30
Weak
Rear Udder Height -0.22
Low
Rear Udder Width -1.04
Narrow
Udder Cleft 0.30
Strong
Udder Depth 1.17
Shallow
Front Teat Placement -1.90
Wide
Rear Teat Placement -1.43
Wide
Teat Length 1.23
Long
-2
0
2

CDCB August 2025; Base of Evaluation: HO