Abstract: To investigate the genetic polymorphism of solute carrier family 27 member 6（SLC27 A6） gene and its effect on meat quality traits of Sichuan yaks, the genetic polymorphism of SLC27 A6 gene in 92 Sichuan yaks was studied by DNA direct sequencing method. The linkage disequilibrium analysis of SLC27 A6 gene polymorphism sites was performed using Haploview 4.2 software. Finally the effects of genotypes and haplotypes of SLC27 A6 gene on meat quality traits were analyzed by LSD method of SPSS 22.0 software. The results showed that five SNPs loci were found in intron 4 of SLC27 A6 gene, which were I4-19 114 G＞A, I4-19 160 C＞T, I4-19 262 A＞G, I4-19 480 G＞A and I4-19 644 G＞A, respectively. The postmortem pH_{45 min} values of AA, TT, AA and AG, AA, AA genotypes at these five loci were significantly higher than those of GG, CC, GG, GG, GG and GA genotypes at the same SNPs loci（P＜0.05）. The cooking loss of individuals with GA, CT, AA, GA and GA genotypes was significantly lower than that of AA, TT, AG, AA and AA genotypes at the same SNPs loci（P＜0.05）. Five SNPs loci had strong linkage inheritance. Four haplotype combinations of H₁H₁, H₁H₂, H₁H₃ and H₂H₂ were found in 85 individuals. The postmortem pH_{45 min} value of H₁H₁ and H₁H₂ haplotype combination was significantly higher than that of H₂H₂（P＜0.05）, while the cooking loss of the H₁H₂ haplotype combination was significantly lower than that of the H₁H₁（P＜0.05）. It indicated that five SNPs loci and H₁H₂ haplotype combinations could be used as molecular genetic markers and optimal haplotype combinations for pH_{45 min} value and cooking loss traits of yaks after slaughter.