Compound erythromycin thiocyanate composition for controlling poultry bacterial and mycoplasma infection and preparation method thereof

A technology of compound erythromycin thiocyanate and erythromycin thiocyanate is applied in the directions of antibacterial drugs, drug combinations, medical preparations containing active ingredients, etc. The effect of bacterial and mycoplasma infection in poultry, rational formulation and step-by-step mixing

Inactive Publication Date: 2013-04-24
QINGDAO LVMAN BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current therapeutic drugs are not effective enough, so the development of a specific drug for the treatment of poultry bac

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of the compound erythromycin thiocyanate composition for preventing and treating poultry bacteria and mycoplasma infection, carried out as follows: (every part is calculated by 10g)

[0020] (1) Take by weight 100 parts of erythromycin thiocyanate, 40 parts of trimethoprim lactate, 140 parts of anhydrous glucose, and mix for 5 to 10 minutes;

[0021] (2) Weigh 100 parts of neomycin sulfate and 100 parts of anhydrous glucose, and mix for 5-10 minutes;

[0022] (3) After combining the compositions prepared in steps (1) and (2), add the remainder of anhydrous glucose, mix for 10-15 minutes, and mix well to obtain the product.

Embodiment 2

[0024] A preparation method of the compound erythromycin thiocyanate composition for preventing and treating poultry bacteria and mycoplasma infection, carried out as follows: (every part is calculated by 10g)

[0025] (1) Take by weight 120 parts of erythromycin thiocyanate, 54 parts of trimethoprim lactate, 180 parts of anhydrous glucose, and mix for 5 to 10 minutes;

[0026] (2) Weigh 150 parts of neomycin sulfate and 150 parts of anhydrous glucose, and mix for 5-10 minutes;

[0027] (3) After combining the compositions prepared in steps (1) and (2), add the remainder of anhydrous glucose, mix for 10-15 minutes, and mix well to obtain the product.

Embodiment 3

[0029] A preparation method of the compound erythromycin thiocyanate composition for preventing and treating poultry bacteria and mycoplasma infection, carried out as follows: (every part is calculated by 10g)

[0030] (1) Take by weight 150 parts of erythromycin thiocyanate, 70 parts of trimethoprim lactate, 220 parts of anhydrous glucose, and mix for 5 to 10 minutes;

[0031] (2) Weigh 200 parts of neomycin sulfate and 200 parts of anhydrous glucose, and mix for 5-10 minutes;

[0032] (3) After combining the compositions prepared in steps (1) and (2), add the remainder of anhydrous glucose, mix for 10-15 minutes, and mix well to obtain the product.

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PUM

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Abstract

The invention relates to a compound erythromycin thiocyanate composition for controlling poultry bacterial and mycoplasma infection and a preparation method thereof. The composition is prepared by uniformly mixing the following components according to parts by weight: 10-15 parts of erythromycin thiocyanate, 10-20 parts of neomycinsulphate, 4-7 parts of trimethoprim lactate and 58-76 parts of anhydrous dextrose. The compound erythromycin thiocyanate composition for controlling poultry bacterial and mycoplasma infection has the beneficial effects of being reasonable in composition, simple for preparation and very obvious in curative effect, and has specially good effect for curing poultry bacterial and mycoplasma infection through clinical application.

Description

technical field [0001] The invention relates to a compound erythromycin thiocyanate composition for preventing and treating poultry bacteria and mycoplasma infection and a preparation method thereof, belonging to the field of animal medicine, in particular to a compound erythromycin thiocyanate composition for preventing and treating poultry bacteria and mycoplasma infection and its preparation method. Background technique [0002] Poultry bacterial infection mainly refers to a common infectious disease caused by pathogenic bacteria such as Escherichia coli and Salmonella. Poultry of all ages can be infected. Clinically, it is characterized by diarrhea, yellow or white feces, and the main pathological changes are perihepatitis. , air sacculitis, sepsis, etc., the mortality rate is very high, and it is extremely harmful to poultry. Mycoplasma infection in poultry mainly refers to the chronic respiratory disease of poultry caused by Mycoplasma septicemia. It is an epidemic di...

Claims

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Application Information

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IPC IPC(8): A61K31/7048A61K31/7036A61K31/505A61P31/04A61P11/00
Inventor 周庆福刘文利
Owner QINGDAO LVMAN BIOLOGICAL ENG
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