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The antibiotic product Aivlosin has been
registered for use in pheasants by the
European Medicines Agency, London. The
report on a test of the efficacy of Aivlosin
granules (which contains the active
ingredient tylvalosin) given in the drinking
water for 3 days to treat disease in pheasants
due to mycoplasma compared to an
un-medicated control group makes it clear
from the results that a marked improvement
was observed in the medicated compared to
the un-medicated pheasants. The results
were analysed statistically and showed that
all parameters (nasal exudates, sinus
swelling, watery eyes, conjunctivitis, and
depression) were significantly improved.
At the end of the study, at post-mortem
examination, swabs were taken of the
infraorbital sinus (a cavity below the eye)
and from the surface of the eye from both
medicated and un-medicated pheasants.
These are the known locations of
mycoplasma in the bird. Swabs were tested
for the presence of the mycoplasma.
Material was either cultured in special
media, in order to try and grow the
organism, or tested for the presence of
mycoplasma DNA –using a polymerase
chain reaction (PCR) test. Significantly less
mycoplasma was recovered from the
medicated pheasants compared to the un-
medicated, showing that the reduction in
clinical signs was linked to the reduction in
mycoplasma present.
In conclusion,
the effectiveness
of the product
was clearly
demonstrated.
At our farm’s
seminar in
March 2012 we
will have a U.K.
Poultry
Veterinarian
speaking
regarding his personal experience using this
drug to treat mycoplasma in pheasants.
Since 2007, MacFarlane Pheasants, Inc. has
participated in the Wisconsin Restaurant Expo,
showing off our food products selections,
talking with chefs, restaurant owners, media
personnel and culinary students about our
products and discussing how to fit pheasant on
the menu.
Often chefs and restaurateurs use pheasant is a
fall/winter menu item only and many times
suggest that pheasant is a perfect item on the
menu, regardless of the time of year. Pheasant
is perfect for lighter summer menus with its
natural rich poultry flavor that doesn't require
a lot of prep time and can be quickly cooked
for lunch or dinner.
Try it marinated in olive oil and garlic, grilled,
and placed on top of a salad of mixed greens,
fresh berries and melon for a light, sweet
lunch or dinner treat. Another thought is to
make a Panini for the lunch menu with grilled
pheasant breast, layered with bacon, avocado,
tomato, lettuce and basil mayo, place on
panini bread, grill and lunch is served in about
10 minutes! Save up the tenders, dredge in
seasoned flour, quickly deep fry and you'll
have `pheasant phingers' for the kids to enjoy.
Dinner menu ideas include pheasant breast
stuffed with freshly harvested, sauteed
mushrooms, spring garlic greens mixed with
ricotta cheese. Pair any of these ideas with
seasonal veggies or fruits and lunch or dinner
is served!
Keep in mind, pheasant adds cache' to any
menu and can be used in place of other
proteins. You can find recipe ideas for the
home chef as well as the professional chef at
www.pheasantfordinner.com and click on the
recipe tab.
Give pheasant a try and remember we'd love
to hear how you're using it on your menu. If
you're willing to share your idea, send it to
[email protected] and we will add it to
our recipes listed on our website at
www.pheasantfordimier.com. Bon Appetit!
WI Restaurant Show Offers Direct Contact
•
Mary Jo Bergs -
800.345.8348 ¥
www.pheasant.com
11
New Drug in the U.K. to Treat Disease due to
Mycoplasma in Pheasants
•
Bill MacFarlane -
V
isit MacFarlaneʼs
Food Product webpage at
www.pheasantfordinner.com
Mary Jo Bergs
National Sales & Marketing
Bill MacFarlane
President/Owner