title: Experimental control of Mycoplasma meleagridis in turkeys by the dipping of eggs in tylosin and spiramycin.
abstract: As a result of temperature differential dipping of turkey eggs in 715 p.p.m. of tylosin or 1000 p.p.m. spiramycin in tap water, air sac lesions caused by M. meleagridis were reduced 87% and 72%, and the M. meleagridis isolations were reduced 85% and 84% respectively. Mean weights at six weeks of age showed that poults hatched from eggs dipped in tylosin and spiramycin were 128 and 130 grams heavier than control birds. This difference in mean weights was apparent at two weeks of age. DIPPING OF EGGS IN SPIROMYCIN APPARENTLY PRODUCED A DETRIMENTAL EFFECT ON THE POULTS ONE TO SEVEN DAYS OF AGE, RESULTING IN: increased mortality of 62.4% vs. 12.5% for control and 14.7% for those dipped in tylosin, and a mean weight depression of -3.6 grams and -4.4 grams below those dipped in control or tylosin solutions, although no detrimental effect of the antibiotic introduction was apparent at hatching time.
mesh_terms: D000400:Air Sacs; D000818:Animals; D000900:Anti-Bacterial Agents / Q000008:administration & dosage*; D001724:Birth Weight; D004531:Eggs; D007933:Leucomycins / Q000008:administration & dosage*; D008722:Methods; D009174:Mycoplasma / Q000145:classification; D009175:Mycoplasma Infections / Q000401:mortality / Q000517:prevention & control*; D013696:Temperature; D014422:Turkeys
chemical_list: D000900:Anti-Bacterial Agents; D007933:Leucomycins