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KENT Launches NexGen Advanced Swine Products

KENT Nutrition Group says they are taking their decades-long commitment to real-world solutions for swine producers to new levels with the release of Nexgen Advanced swine feeds.

According to the company, this rebranded line of swine products includes all stages of animal development and combines more than a decade’s worth of performance enhancements, continuous improvements and recent research. 

“Our ongoing, intense research showed we could improve upon our already strong formulas,” Jim Smith, senior technical swine nutritionist at KENT Nutrition Group, said in a release. “We saw improvements in average daily gain, cost per gain and net return and we want our hog producer customers to have these advantages.”

The rebranded line includes improved formulas for over 50 products using the research conducted by Michael Edmonds, vice president, swine nutrition, KNG, at the KENT Research Farm in Muscatine, Iowa.

Examples of the research-based pig starter changes include removing fish meal from diet, altering levels of organic selenium and adding Chromax, chromium tripicolinate, the company explained in a release. KENT also researched the effects of phytase on phosphorus digestibility and fiber sources designed to create better stool consistency. 

“We’re excited to release the NexGen Advanced products to the industry.This line-up represents years of practical research proven with on-farm trials that can impact hog producers’ bottom line,” Smith said. “KENT has a strong, decades-long commitment to the pork industry and we’re proud to bring NexGen Advanced to the market.”

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In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.