A.S. Series 72-15
Many commercial turkey hatcheries have been dipping eggs in antibiotic solutions prior to incubation in an attempt to control various respiratory infections in young poults. A study was completed this past year with eggs from a breeder flock of a known history of Mycoplasma gallisepticum infection. Eggs were incubated in separate incubators with and without dipping in a solution of 3,000 ppm tylosin tartrate, 2,500 ppm kanamycin sulfate and 1,000 ppm zephiran chloride. Poults of each group were fed to market age on two dietary energy series, one essentially containing an additional 165 Gal of M.E./kg from animal fat additions, with protein levels and all other components remaining constant.
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Department of Animal Science, Agricultural Experiment Station, South Dakota State University
Holmquist, C. E.; Lucas, T. E.; and Carlson, C. W., "Dipping Turkey Eggs Prior to Incubation" (1972). South Dakota Poultry Field Day Proceedings and Research Reports, 1972. 9.