1959
DOI: 10.3168/jds.s0022-0302(59)90818-5
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Changes in Type Ratings of Holstein Cows due to Age, Season, Stage of Lactation, Classifier, and Year

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Cited by 13 publications
(12 citation statements)
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“…Herd or year effects on type ratings have generally been smaller than on milk production (3,13,16,23,27,30). Van Vleck (27) and Carter, Rennie, and Burnside (3) suggested herdmates need not be considered when reporting type ratings for sires' daughters.…”
Section: Introductionmentioning
confidence: 99%
“…Herd or year effects on type ratings have generally been smaller than on milk production (3,13,16,23,27,30). Van Vleck (27) and Carter, Rennie, and Burnside (3) suggested herdmates need not be considered when reporting type ratings for sires' daughters.…”
Section: Introductionmentioning
confidence: 99%
“…Muitos autores concluem ser o efeito da idade à classificação um dos mais importantes na avaliação das características lineares (Wilcox et al, 1959;Hansen et al, 1969;White, 1974;Norman et al, 1983;Cue et al, 1996). Para White (1974), de todos os fatores de ambiente que podem influenciar os resultados de escores lineares de vacas leiteiras, a idade do animal à classificação é o mais importante.…”
Section: Methodsunclassified
“…5). Ausência do efeito da idade sobre as características de pernas/pés também foi verificada por Wilcox et al (1959), Hansen et al (1969) e Rennie et al (1974). Ainda, os efeitos de idade sobre as características de garupa variaram consideravelmente, sendo importantes apenas para largura (P<0,01; Tab.…”
Section: Methodsunclassified
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“…Benson, Tyler, and Hyatt (1) later reported differences in rating due to age, season, and year of classification were nonsignificant but found substantial differences in type score due to stage-of-lactation. Wilcox et al (7,8) reported both age and stage-of-lactation influences in Holstein type classification data. These workers reported that type traits with the exception of dairy character were classified higher in early and late lactation than in mid-lactation.…”
Section: Introductionmentioning
confidence: 99%