Tilan pulbere

    Product Description


    Tylosin tartrate ……….. 50.0 g
    Excipient up to………. 100.0 g

    Pharmacotherapeutic action.
    Tylosin is a macrolide antibiotic that has a broad spectrum of activity, being active against Gram-negative bacteria (Actinobacillus spp, Bordetella spp, E. coli, Haemophilus spp), Gram positive (Actinomyces spp, Corynebacterium spp ., Clostridium spp, Erysipelothrix rhusiopathiae, Staphylococcus spp, Brachyspira hyodysenteriae, Campylobacter spp, Pasteurella multocida, active against Eimeria tenella).The mechanism of bacteriostatic action of tylosin consist of disruption of protein synthesis in microbial cell by irreversible connection with ribosomal subunit-nucleoside triphosphate.

    In preventing and combating avian respiratory mycoplasmosis and sinusitis infectious to turkeys, in preventive and curative treatment of respiratory and genitourinary infections to cattle and pigs produced by those bacteria sensitive to tylosin; is used for the treatment of enzootic pneumonia and dysentery to pigs and calves, in lung diseases caused by Mycoplasma or Pasteurella.

    Method of administration and dosage.

    -Poultry (hens, chickens, turkeys): 1g prepared with 1L of water for first 3 days after removal of chicks from eggs and repeat over 4 weeks – for 24-48 hours.

    With curative intent:
    -Poultry: 1g prepared to 1L of water for 3-5 days depending on the extent of disease.
    -Pigs: 0.25 – 0.5 g prepared in 1L of water for 3-5 days depending on the extent of disease. Treatment should be extended for at least one day after cessation of diarrhea.
    -Calves: 1g prepared in 1L of water 2 times daily for 7-14 days.

    Tilan should not be used in conjunction with penicillins, cephalosporins and lincomycin. Solution is prepared in the day of treatment.

    Standby time.
    Will not be delivered eggs for consumption obtained from hens in treatment. Do not sacrifice chickens for consumption only after 24 hours, turkeys after 5 days from the end of treatment, and the meat of pigs and calves after 14 days.

    Storage conditions. Dry place, protected from light.

    Validity period. 2 years

    Way of presenting.
    Bags of 1 g, 500 g, 1000 g packed in cardboard boxes, together with the prospectus of use.


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