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UPPERCUT

FR1224234121

2023-11-12

GAEC DE BOUYRISSAC
ST LAURENT DE LEVEZOU (12)

    • ROCKEUR
        • ARISTO
          • AMOR
          • ROSALIE
        • ODYSSEE
          • LOUSTIC
          • IRONIE
    • PERLE
        • NAMUR
          • VASSLI
          • IRIA
        • NELSA
          • AMADEUS
          • ELSA    38
Reference : 08/2026
ISU 175
Production Rel. 84 /  dtrs /  herds
Economical dairy Index
37
Protein
28 kg
Fat
35 kg
Protein content
1.8 ‰
Fat content
1.9 ‰
Milk
493 kg
KCAS : BB
BCAS : A1A2 
  NULL
Functional traits
Udder health
1.3
-1 0 1 2
Somatic cells count
1.6
-1 0 1 2
Clinical mastitis
0.6
-1 0 1 2
Reproduction
2.2
-1 0 1 2
Fertility cows
1.6
-1 0 1 2
Fertility heifers
0.7
-1 0 1 2
Interval calving - 1st AI
2.3
-1 0 1 2
Longevity
1.6
-1 0 1 2
Milking speed
0.6
-1 0 1 2
Temperament
1.3
-1 0 1 2
Calving ease
100
90 100 110 120
Calving abilities
97
90 100 110 120
Vitality calves at birth
-
Vitality calves at calving
-
Total type Index Rel. 84 /  dtrs /  herds / aAa 615423
Total type Index
0.7
-1 0 1 2
Frame
0.1
-1 0 1 2
Stature
-0.3
-1 0 1 2
Chest width
0.4
-1 0 1 2
Body depth
-0.1
-1 0 1 2
Back line
0.3
-1 0 1 2
Dairy form
0.2
-1 0 1 2
Body condition score
0.4
-1 0 1 2
Muscularity
0.3
-1 0 1 2
Rump
0.2
-1 0 1 2
Rump length
0.1
-1 0 1 2
Rump width
-0.9
-1 0 1 2
Rump angle
0.5
-1 0 1 2
Thurl position
1.2
-1 0 1 2
Feet and legs
1.3
-1 0 1 2
Hock thickness
-1.3
-1 0 1 2
Hock angle
-1.2
-1 0 1 2
Foot angle
0.9
-1 0 1 2
Hoof depth
0.8
-1 0 1 2
Udder Index
0.3
-1 0 1 2
Udder depth
0.1
-1 0 1 2
Udder cleft
0.5
-1 0 1 2
Rear udder height
-0.1
-1 0 1 2
Rear udder width
0.1
-1 0 1 2
Fore udder length
-0.1
-1 0 1 2
Fore udder attachment
0.5
-1 0 1 2
Udder balance
-0.9
-1 0 1 2
Front teat placement
-0.4
-1 0 1 2
Rear teat placement
-0.7
-1 0 1 2
Teat direction
-0.1
-1 0 1 2
Teat length
0.5
-1 0 1 2
Teat diameter
0.6
-1 0 1 2
Beef abilities young cattle in farm
Carcass growth
-0.9
Carcass conformation
20%
-0.4
Number of offspring
Total merit for beef abilities
-0.7
Total merit for beef abilities €
-25.3