This study involved specimens from five commercial crossbreed (getting mixed Duroc, Landrace and Large White genotypes), and collected at five different times along a year in order to study the influence of slaughter time on meat quality. Seasonality exerts a significant influence on the carcass and meat pig quality and, therefore, it must be
taken into account in order to obtain the most favourable values on productive and quality parameters. Thus, depending on the pursued final product, a raw material with preset characteristics can be obtained by selecting the slaughter time. Genetics is a less influential factor than slaughter time but it must also be taken into account. Furthermore, although A, B and C are the same synthetic sire, they provide raw material with different characteristics as regards the parameters studied. Thus, more knowledge about feeding and growing conditions of each supplier is required for an in-depth study on this subject. Despite of the fact that it is desirable that a given genetics keeps constant with time, the parameters studied, this is not the behaviour which can be concluded from the present research. As a way of
example, while genetics A provides close to constant with time weights of carcass and ham, it shows remarkable differences in protein and intramuscular fat contents along the sacrifice months studied.