December 2016 indexes are out -- Our new bulls are available -- most new bulls are A2A2
The French Normande association introduced a new ISU (the French TPI) in 2012 that tips the criteria balance towards functionality, and more specifically udder health, fertility and feet & legs. Production is reduced to 40% and the formula is entirely based on quantities of lbs of protein and fat, with a 10 to 1 tilt towards protein. Udder health has been given a much larger share, by combining the somatic cell count and the new 'clinical mastitis' index. Fertility has also received a boost and is now a composite index made of the new 'calving-1stAI interval' index and the previously introduced cow and heifer fertility indexes. Finally, while Type still accounts for 18%, udder and feet & legs get the lion share. In addition, the Feet & Legs index is the composite of my more criteria such as locomotion, hocks orientation, etc...In conclusion, with this new TPI, the association is developing a much better, sounder Normande cow. There are talks about including calving ease and genetic variability in the future, as well as developing a specific grazing TPI. But the newly revised criteria should confirm your choice of the Normande for its sustainable and added value qualities.
Here is the break down of the new TPI:
ISU = see pie chart above
Production = Protein (kgs) = (0.1 Fat kgs)
Udder Health = 50% Somatic Cell Count + 50% Clinical Mastitis
Fertility = 50% Fertility Cows + 25% Fertility Heifers + 25% Calving-1st AI Interval
Type = 45 % Udder + 25% Feet & Legs + 15% Frame + 15% Muscularity
Udder = 25% Udder Depth + 20% Ligament + 20% Udder Balance + 15% Front Teat Placement + 10% Fore Attachment + 5% Rear Udder Height + 5% Teat Direction
Feet & Legs = a new composite that includes hock angle, foot angle, parallelism, articulation quality and movement along with overall rating of the ease of walk
Frame = 30% Chest Depth + 30% Chest Width + 30% Rump Width + 10% Stature
Muscularity = 25% Top + 25% Loin + 50% Round
For additional information on the new ISU and its development process, you can look at this powerpoint document (work document in French).
Each year, France does three proof calculations and readjusts its rolling base once with the first proofs of the year. The rolling base is the population of cows from which indexes are calculated. Since the genetic level of the base increases as the population itself changes, all indexes naturally drop. In contrast with France, the United States recalculates its base every five years. Numbers have been consistently good over the past few years for the Normande and this year is no exception: 152 lbs. for milk, 7 lbs. of fat, 5 lbs. of protein,. This means a bull whose milk index drops in this release by 152 lbs. actually remains stable in relation to the population. A smaller drop would indicate an improvement, while a deeper drop would point to deterioration. The change in the rolling base indicates that the Normande population is improving and the selection program is efficient.
Below, you'll find a few links that Normande breeders in France use for their mating. Now Normande Genetics is pleased to make them available to you, as well. Some of these links are translated, at least approximately, while others are not, in which case guidelines are provided. Please note that only full blood Normande bulls proven in France are in the database. If the bull you are searching doesn't appear, it may be because it is a U.S. bull that has no records in France. In any case, please make sure you have the spelling right.
These two charts, which you can download as pdf files, can help you decide on the right bull to mate to your Normande cows. Unfortunately, these 2009 and 2010 charts are not complete, and you may find that some of your bulls do not appear. Red squares signify "no-nos," while green ones are "green lights".
Legend for most commonly used terms:
MP : Matière Protéique (P) • MG : Matière Grasse (F) • TP : Taux protéique (P%)• TB : Taux Butyreux (F%)• FT : Format (Frame) • HS : Hauteur Sacrum (Stature) • LP : Largeur Poitrine (Chest width) • PP : Profondeur Poitrine (Chest depth) • LB : Longueur du Bassin (Rump length) • IS :Largeur au Ischions (Width at pins) • MU : Musculature (Muscularity)• IB : Inclinaison Bassin (Rump angle)•
AJ : Angle du Jarret (Rear leg set)• AP : Aplombs (Feet and legs)• TR ou VT : Vitesse de Traite (Milking speed)• AA : Attache Avant (Fore attachment) • EQ : Equilibre (Udder balance) • DPJ : Distance Plancher Jarret (Udder depth) • AR : Attache Arrière (Rear attachment) • OR : Orientation (Teat direction) • EA : Ecart Avant (Front teat placement) • LI : Ligament • MA : Mamelle (Udder comp) • MO : Morphologie (Type comp) • CEL : Cellule (Somatic cell count) • FER : Fertilité (Fertility)
Would you like to know the full pedigree (5 generations) of any Normande bull, present or past? Follow this link for your answers: http://www.lanormande.com/web/genealogy.html
The French Animal Production Institute's website will provide you information on all bulls, including very old ones. The pages are in English, but you may find some terms or abbreviations to be different from the ones we use.
Please note that all breeding values are in kg (1 kg = 2.2 lbs) and % are 0/00 (for F% and P%, please divide French numbers by 10 to get the % value). Feel free to contact us if you have any question.
or send us an email at firstname.lastname@example.org
Orders are shipped from Wisconsin in dry shippers via UPS or Fedex ground. The cost of shipping and insurance is not included. Straws are 1/4 cc and we can sell you an AI gun for $25.00. Discounts are available for larger orders.
• Calving Ease and Calving Ability
Average equals 89. 90 is a better calving ease; 88 is less calving ease.
Calving Ability is the daughters' ability to calve easily.
Alma: 423156 Caramba: 513462 Nivea: 315246 Redondo: 513462 Roucoups: 432516 Royal Holl: 351246 SaintYorre: 516342 Uvray: 432516
For more info on aaa numbers, please visit: aaa123456.com.
A2A2: Alma, Aubray, Atenay, Banania, Camembert, Caramba, Casto, Creole, Dairy Expo, Girophare, Heroes, Nivea, Redondo, Royal Holl, Telerama, Tricorne, Uperise, UTC, Viveco, Jefroid, Jesse, Infinity, Icarius, Jorino, Lithium.
A2A1: Calvados, Curcumin, Chouchen, Hollydays, Idris, Roucoups, Saint Yorre, Tetrapack, Ucany, Unog, Ulozon, Uvray, Lancaster.
A1A1: Iceton, Singleton
The Kappa Casein is the key protein for cheese making. There are different variant of this protein, A and B. Cattle can be homozygous or heterozygous (i.e. AA, AB or BB). Many studies have demonstrated the supperiority of the B variant when it comes to cheese yield. BB milk tends to clott faster and studies in France and Switzerland have shown overall higher yield and better taste with BB milk. A very high percentage of Normande bulls and cows are homozygous BB and the Normande has one of the highest incidence of the B gene over all dairy breeds. For now, no market ever pays for BB superior milk but unformal practices reflect the specific trait of that milk. Cheese plants in Western France where there are many Holsteins along with Normandes make sure they mix milks in order to secure good quality batches. More information on this can be found on the Dairy Pipeline web site at www.cdr.wisc.edu. As more information becomes available, this site will provide it to you.
The semen from all bulls in this catalogue complies with the stringent health and sanitary regulations for importation of semen into the U.S.