200HO11668 ZASBERILLA

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Registration Name CLAYNOOK ZASBERILLA-ET
Registration Number HOCAN000013030416
Primary NAAB Code 200HO11668
Secondary Code(s) 777HO11668, 517HO11668, 518HO11668, 722HO11668, 723HO11668
Status Inactive
Controller Name Semex Alliance (200)
Date of Birth 10/6/2018
aAa 234156
DMS 135,123
GFI 12.3%
Genetic Codes * TP TR TL TC TD TE
Haplotypes HH1T, HH2T, HH3T, HH4T, HH5T, HH6T
Sire CLAYNOOK CASPER-ET
MGS S-S-I MONTROSS DUKE-ET
Beta Casein A2A2
Kappa Casein AB
Beta Lactoglobulin -
INDEXES
NM$ 477, 91% R CM$ 517
NM Percentile 56% FM$ 381
GTPI 3117 GM$ 426
PRODUCTION TRAITS
4079 Dtrs 613 herds 62 % US 99% R
Milk 1122 Fat, % 87 , +0.15%
SCS 3.05, 99% R Protein, % 63 , +0.10%
Feed Saved -205 , 57% R Milking Speed 7.35 , 80% R
Health & Fertility
Productive Life -1.2      97% R Mastitis -2.0      92% R
Heifer Livability -0.5       83% R Metritis 0.4      87% R
Livability -3.7      88% R D. Abom 0.1      91% R
DPR -3.5      97% R Ketosis 0.4      83% R
HCR -0.6      95% R R. Placenta 0.7      88% R
CCR -3.9      97% R Milk Fever 0.1      75% R
SCR -        -
Calving Traits
Sire CE 1.6      98% R 4696 Obs
Daughter CE 1.9      96% R 1726 Obs, 2101 Dtrs
Sire SB 3.7      96% R 5158 Obs
Daughter SB 4.2      96% R 1563 Obs, Dtrs
Gestation Length -2.0      99% R 157 Obs, 2351 Dtrs
Early First Calving 1.6      95% R 207 Obs, 1982 Dtrs

CDCB August 2025; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2025
1238 Dtrs 278 herds 99% R
PTA Type 1.82 UDC 1.59
FLC -0.72 BWC 0.80
Linear Traits
Stature 1.54
Tall
Strength 1.14
Strong
Body Depth 1.30
Deep
Dairy Form 1.87
Open
Rump Angle 0.03
Sloped
Thurl Width 2.34
Wide
Rear Legs-Side View 1.24
Curved
Rear Legs-Rear View -1.52
H.-in
Foot Angle -0.08
Low
Feet & Legs Score 0.03
High
F.U. Attachment 2.00
Strong
Rear Udder Height 1.83
High
Rear Udder Width 3.10
Wide
Udder Cleft 1.58
Strong
Udder Depth 0.80
Shallow
Front Teat Placement 1.54
Close
Rear Teat Placement 1.61
Close
Teat Length -0.75
Short
-2
0
2

CDCB August 2025; Base of Evaluation: HO