TALENSAC
Référence :
04/2024
Index economique laitier
74
Efficience alimentaire
1.9
array(79) {
["nunati"]=>
string(12) "FR3567582894"
["insynt"]=>
string(3) "185"
["cdinel"]=>
string(2) "67"
["nbfila"]=>
NULL
["nbcfla"]=>
NULL
["inel"]=>
string(2) "74"
["indemp"]=>
string(2) "58"
["indemg"]=>
string(2) "79"
["indetp"]=>
string(3) "1.1"
["indetb"]=>
string(3) "2.2"
["inlait"]=>
string(4) "1538"
["cdinmo"]=>
string(2) "61"
["nbfiim"]=>
NULL
["nbchfm"]=>
NULL
["inmono"]=>
string(3) "2.3"
["inmano"]=>
string(3) "2.0"
["inftno"]=>
string(3) "0.5"
["inapno"]=>
string(3) "1.8"
["inaano"]=>
string(3) "2.0"
["ineqno"]=>
string(3) "1.7"
["inpjno"]=>
string(3) "1.8"
["inarno"]=>
string(3) "3.0"
["inorno"]=>
string(3) "1.3"
["ineano"]=>
string(3) "1.0"
["inlino"]=>
string(3) "1.4"
["inhsno"]=>
string(3) "0.8"
["inlpno"]=>
string(4) "-0.3"
["inppno"]=>
string(3) "0.3"
["inisno"]=>
string(3) "1.0"
["inibno"]=>
string(4) "-0.8"
["inajno"]=>
string(3) "1.6"
["inmuno"]=>
string(4) "-0.3"
["intrno"]=>
string(3) "0.3"
["insama"]=>
string(3) "1.0"
["inlgfo"]=>
string(3) "1.5"
["incell"]=>
string(3) "1.3"
["inmacl"]=>
string(3) "0.2"
["infers"]=>
string(3) "0.5"
["infert"]=>
string(3) "0.6"
["inferg"]=>
string(3) "1.3"
["invia1"]=>
string(4) "-1.7"
["infnai"]=>
string(2) "90"
["infvel"]=>
string(2) "92"
["invitn"]=>
string(2) "91"
["invitv"]=>
string(2) "94"
["incrca_vbf"]=>
string(3) "2.6"
["inconf_vbf"]=>
string(3) "1.9"
["incoul_vbf"]=>
string(3) "0.1"
["inabou_vbf"]=>
string(3) "2.9"
["inaboe_vbf"]=>
string(5) "113.3"
["incrca_jbf"]=>
string(3) "1.3"
["inconf_jbf"]=>
string(3) "0.1"
["inabou_jbf"]=>
string(3) "0.6"
["inaboe_jbf"]=>
string(4) "28.2"
["inetno"]=>
string(4) "-0.6"
["inrdno"]=>
string(3) "1.0"
["inqano"]=>
string(3) "2.7"
["inpino"]=>
string(3) "0.3"
["inpano"]=>
string(3) "1.8"
["inlono"]=>
string(3) "1.8"
["inteno"]=>
string(3) "0.8"
["insybo"]=>
string(3) "1.3"
["index_stpi"]=>
string(3) "0.5"
["index_sli"]=>
string(3) "0.7"
["index_slm"]=>
string(3) "0.1"
["ref_breed"]=>
string(2) "56"
["ref_btype"]=>
string(1) "d"
["ref_date"]=>
string(7) "04/2024"
["aaa"]=>
NULL
["ref_updated"]=>
string(10) "2024-04-04"
["ref_weight"]=>
string(1) "1"
["avg_milk_firsts"]=>
string(4) "6403"
["avg_fat_perc_firsts"]=>
string(3) "4.3"
["avg_prot_perc_firsts"]=>
string(3) "3.5"
["avg_ntgn_perc_firsts"]=>
string(4) "36.5"
["avg_milk_adults"]=>
string(4) "8300"
["avg_fat_perc_adults"]=>
string(3) "4.3"
["avg_prot_perc_adults"]=>
string(3) "3.5"
["avg_ntgn_perc_adults"]=>
string(4) "36.7"
}
Synthèse santé
0.7
-1
0
1
2
Santé du pied
0.5
-1
0
1
2
Synthèse lésions infectieuses
0.7
-1
0
1
2
Synthèse lésions mécaniques
0.1
-1
0
1
2
Santé de la mamelle
1.0
-1
0
1
2
Mammites cliniques
0.2
-1
0
1
2
Reproduction
0.5
-1
0
1
2
Fertilité vaches
0.6
-1
0
1
2
Fertilité génisses
1.3
-1
0
1
2
Intervalle vêlage IA1
-1.7
-1
0
1
2
Précocité
3.0
-1
0
1
2
Vitesse de traite
0.3
-1
0
1
2
Durée de gestation
1J
2
0
-2
-4
Facilité de naissance
90
70
80
90
100
Facilité de vêlage
92
70
80
90
100
Vitalité veaux à la naissance
91
70
80
90
100
Vitalité veaux au vêlage
94
70
80
90
100
Homogénéité de descendance
Aplombs
, Lait
, Taux butyreux
Morphologie
2.3
-1
0
1
2
Distance plancher - jarret
1.8
-1
0
1
2
Équilibre de mamelle
1.7
-1
0
1
2
Attache avant
2.0
-1
0
1
2
Hauteur attache arrière
3.0
-1
0
1
2
Écart avant des trayons
1.0
-1
0
1
2
Orientation trayons
1.3
-1
0
1
2
Hauteur sacrum
0.8
-1
0
1
2
Largeur de poitrine
-0.3
-1
0
1
2
Profondeur de poitrine
0.3
-1
0
1
2
État corporel
-0.6
-1
0
1
2
Largeur aux ischions
1.0
-1
0
1
2
Inclinaison du bassin
-0.8
-1
0
1
2
Angle du jarret
1.6
-1
0
1
2
Qualité de l'articulation
2.7
-1
0
1
2
Angle du pied
0.3
-1
0
1
2
Parallélisme
1.8
-1
0
1
2
Musculature
-0.3
-1
0
1
2
Synthèse Bouchère
1.3
-1
0
1
2
Aptitudes Bouchères Jeunes Bovins
0.6
-1
0
1
2
Aptitudes Bouchères Jeunes Bovins en €
28.2
Croissance carcasse Jeune Bovin
1.3
-1
0
1
2
Conformation carcasse Jeune Bovin
0.1
-1
0
1
2
Aptitudes Bouchères Veaux de Boucherie
2.9
-1
0
1
2
Aptitudes Bouchères Veaux de Boucherie en €
113.3
Croissance carcasse Veau de Boucherie
2.6
-1
0
1
2
Conformation carcasse Veau de Boucherie
1.9
-1
0
1
2
Couleur carcasse Veau de Boucherie
0.1
-1
0
1
2
The sexed doses produced by Sexing Technologies with technology owned by XY LLC and Inguran LLC must be used only for artificial insemination. YX® is a trademark of XY, LLC. SexedULTRA, SexedULTRA 4M, Sexing Technologies and STgenetics logos/brands, are trademarks of Inguran LLC.