“AVIVAC-PNEUMO+ND”
About the product
«AVIVAC-PNEUMO+ND» is an inactivated vaccine against Newcastle disease (ND) and avian metapneumovirus infection (aMPV) available as an injectable emulsion.
The vaccine is prepared from extraembryonic fluid of SPF chicken embryos and passaged Vero cell culture infected with Newcastle disease virus strain LaSota and avian metapneumovirus strain PV03-B. The viruses are inactivated with formaldehyde or propiolactone and mixed with oil-based adjuvant Montanide ISA 70 VG.
The vaccine has the appearance of a uniform white or light pink emulsion. A small amount of oily phase can form upon storage in the top part of the vial, however, in this case the product reverts to uniformity when thoroughly shaken. The vaccine is available in 450 and 500 cm3 glass or plastic vials containing 900 or 1000 doses, respectively.
Biological properties
Immunity to Newcastle disease and avian metapneumovirus infection develops 28 days post immunization and lasts not less than 6 months. The vaccine is innocuous and non-reactogenic; it possesses no therapeutic properties.
Indications for use
Only clinically healthy birds can undergo vaccination. Birds are vaccinated at the age of 30 to 60 days and revaccinated at the age of 90 to120 days, but not later than 1 month before the beginning of the egg laying period. The vaccine is administered under aseptic conditions at the dose of 0,5 cm3 via the subcutaneous route into the middle third of the neck or via the intramuscular route into the pectoral muscle area. Before use the vaccine is incubated at a temperature from +18 to +20°C for 3 to 4 hours. The vaccine must not be placed inside a water bath or heated using heating devices. The vaccine is administered via syringes (including automatic and semi-automatic) which are sterilized by boiling for 20 minutes. Disposable syringes can also be used.
Storage requirements
The shelf life of the vaccine is 18 months from the date of manufacture, if stored and transported in a dark dry place in original or transport packaging at a temperature between +4 and +8°С.