Amoxicillin………………………. 0.5 g
1 kg per bottle
10 bottles per carton
Affection caused by germs sensitive to amoxicillin such as Clostridia infection, Staph, Colibacillosis, Salmonellosis and fowl cholera.
Amoxicilin has broad activity spectrum, but the predominant effect is exerted against gram + bacteria. Certain gram – bacteria (eg. E coli) also susceptible to amoxicillin.
- Alkalizing agent
- Solubilizer and wetting agent, buffer
- Chelating agent (stable in water)
- Safe mode of action (good palability)
ADMINISTRATION AND DOSAGE
40 mg per kg BW/day for 5 days
Oral route by addition into drinking water or premix.
Meat and offal - 6 days