Composition:
Each 1gm contains…………………..1gm tylosin tartrate.
Properties:
Tylosin is a macrolide antibiotic produced by a strain of Streptomyces fradiae.it exerts its antimicrobial effect by inhibiting protein synthesis of susceptible micro- organisms.
The tylosin spectrum of activity includes amongst others Gram +ve bacteria, some Gram –ve strains such as pasteurella, and mycoplasma spp.
In most species peak plasma concentrations have been attained 1 to 2 hours after administration of tylosin.com-pared to plasma levels clearly higher tissue concentrations have been observed. Tylosin was extensively metabolized.
Most of the residues are excreted in faces predominantly consisting of tylosin (factor A), relomycin (factor D) and di hydrodesmycosin.
Indications:
Broiler chickens:
Treatment of chronic respiratory diseases (CRD) caused by
Mycoplasma gallisepticum and mycoplasma synovia when the disease has been established in the flock.
Turkeys: Treatment of infectious sinusitis caused by mycoplasma gal-
Lisepticum. When the disease has been established in the flock
Target species:
Broiler chickens and turkeys.
Dosage & Route of administration:
Route of administration: Orally via drinking water.
Turkeys &Broiler chickens: For the treatment of chronic respiratory disease:
0.55-0.825 gm. Taylor/liter per drinking water for 3-5 days.
Warning & precaution:
Do not use in animals with known hypersensitivity to tylosin or other macrolide.
Do not use in horses.
Do not use in animals with hepatic disorders.
Withdrawal time:
Turkeys (meat and offal):2 days
Broiler chickens (meat and offal):1 day
Broiler chicken (eggs): zero days
Storage:
Stored at temperature not exceed 30 c.
_ Granules.
_ More stable physically and chemically
_ More soluble than powder less likely to cake or harden
