040HO02119 IVANHOE CHIEF

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Registration Name MILU BETTY IVANHOE CHIEF
Registration Number HOUSA000001578139
Primary NAAB Code 040HO02119
Secondary Code(s)
Status Inactive
Controller Name (40)
Date of Birth 12/14/1969
aAa -
DMS -
GFI 4.4%
Genetic Codes * TV
Haplotypes HH1C, HH2T, HH3T, HH4T, HH5T, HH6T, HCD-T
Sire PAWNEE FARM ARLINDA CHIEF
MGS OSBORNDALE IVANHOE
Beta Casein -
Kappa Casein -
Beta Lactoglobulin -
INDEXES
NM$ -1480, 91% R CM$ -1506
NM Percentile - FM$ -1420
GTPI 593 GM$ -1518
PRODUCTION TRAITS
14397 Dtrs 4902 herds 100 % US 99% R
Milk -2744 Fat, % -143 , -0.13%
SCS 3.13, 99% R Protein, % -99 , -0.04%
Feed Saved -63 , 54% R Milking Speed 6.93 , 57% R
Health & Fertility
Productive Life -5.8      99% R Mastitis -0.2      80% R
Heifer Livability -1.1       50% R Metritis -1.4      74% R
Livability -0.2      99% R D. Abom -1.4      78% R
DPR -3.6      99% R Ketosis -2.1      72% R
FSC -15.6      97% R R. Placenta 0.1      74% R
HCR -2.3      85% R Milk Fever 0.0      61% R
CCR -4.4      96% R
SCR -        -
DIA -       39% R
RSP 0.2      41% R
Calving Traits
Sire CE 1.4      99% R 130 Obs
Daughter CE 2.6      99% R 790 Obs, 531 Dtrs
Sire SB 4.5      99% R 81 Obs
Daughter SB 6.9      99% R 457 Obs, Dtrs
Gestation Length 1.0      87% R 10 Obs, 23 Dtrs
Early First Calving -12.5      99% R 3926 Obs, 10913 Dtrs

CDCB August 2026; Base of Evaluation: HO

* Individual bull owners may test for more recessives

Composites HA 08/2026
8961 Dtrs 3385 herds 99% R
PTA Type -4.56 UDC -3.76
HCC -8.74 BWC -0.39
FLC -1.89
Linear Traits
Stature -4.19
Short
Strength -1.59
Weak
Body Depth -2.52
Shallow
Dairy Form -5.07
Closed
Rump Angle 0.89
Sloped
Thurl Width -2.73
Sloped
Rear Legs-Side View -2.73
Narrow
Rear Legs-Rear View -2.23
H.-in
Foot Angle -1.85
Low
Feet & Legs Score -2.78
Low
F.U. Attachment -0.57
Straight
Rear Udder Height -5.30
Low
Rear Udder Width -5.51
Narrow
Udder Cleft -2.14
Weak
Udder Depth -2.23
H.-in
Front Teat Placement -2.88
Wide
Rear Teat Placement -2.12
Wide
Teat Length 1.16
Long
-2
0
2

CDCB August 2026; Base of Evaluation: HO