Neomastatin
Product name :
Neomastatin
Chemical composition : Each 100 g contains :
Neomycin sulfate 20 g
Nystatin 15 M.I.U
Indications :
It is used to treat infection in these conditions:
E-coli , Salmonella and fowl cholera.
And in case of chronic respiratory diseases complications in poultry.
To treat fungi especially candida in poultry .
Doses:
100 – 200 g / 200 liter of water for 3-5 days.
Packing :250 g – 500 g – 1000 g .
Category: Antibiotics
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Colistin M
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Excipient S.Q 1 liter
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100 ml /200 liter of water for 4-5 days .
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Each 1000 g contains :
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Excipient S.Q 1000 g
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It is used for treatment bacterial diseases caused by negative and positive gram bacteria like E-coli ,
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100 – 200 g /200 liter of water for 3-5 days .
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Excipient S.Q 1 liter
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Each 1000ml contains :
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Excipient S.Q 1000 ml
Indications :
It is a broad spectrum antibiotic
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used for treating of respiratory, digestive and
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such as : Streptococcus , E-coli , Salmonella ,
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Packing: 500ml - 1000 ml .
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Product name :
Fosfomycin
Chemical composition :
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Excipient S.Q 1 liter
Indications :
Fosfomycin use to treat and prevent from bacterial infections which caused by bacteria that sensitive to Fosfomycin in poultry (broilers, layers, breeders, ducks, and turkey) such as (birds coryza, birds cholera, CRD, E- coli, salmonella and staphylococcus).
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MIMAPHENICOL
MIMAPHENICOL
Product name :
Mimaphenicol
Chemical composition : Each 1000ml contains :
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Excipient S.Q. 1000 ml .
Indications :
Mimafenicol use to treat infections that caused by gram negative bacteria in poultry .
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Doses:
200 ml / 200 liter of water for 3-5 days .
Packing: 500ml -1000 ml .
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Product name :
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Chemical composition :
Each 1000 ml contains :
Neomycin sulfate 200g
Excipient S.Q 1liter
Indications :
It is used in these conditions:
E-coli , Salmonella and fowl cholera and other bacterial infections that’s caused by negative and positive bacteria .
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Indications :
Treatment from infections that caused by mycoplasma , negative and positive gram bacteria in poultry , cattle sheep and goats.
Doses:
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Packing :500ml – 1000 ml .

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