Ecology Summary - Hyphessobrycon langeanii

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Main Ref.	Lima, F.C.T. and C.R. Moreira, 2003
Remarks	Known from several streams in the upper rio Araguaia basin, states of Mato Grosso and Goiás, Brazil (Ref. 52338). Formed in schools, generally at midwater, sometimes associated with an unidnetified Astyanax species. Habitats ranged from relatively large, deep, clearwater streams partially covered with aquatic vegetation to shallow, small streams with flooded areas. Occurrence in highly degraded, silted streams, might indicate a tolerance of broader ecological conditions (Ref. 52338).

Main Ref.

Lima, F.C.T. and C.R. Moreira, 2003

Remarks

Known from several streams in the upper rio Araguaia basin, states of Mato Grosso and Goiás, Brazil (Ref. 52338). Formed in schools, generally at midwater, sometimes associated with an unidnetified Astyanax species. Habitats ranged from relatively large, deep, clearwater streams partially covered with aquatic vegetation to shallow, small streams with flooded areas. Occurrence in highly degraded, silted streams, might indicate a tolerance of broader ecological conditions (Ref. 52338).

Aquatic zones / Water bodies

	Marine - Neritic	Marine - Oceanic	Brackishwater	Freshwater
Marine zones / Brackish and freshwater bodies	supra-littoral zone littoral zone sublittoral zone	epipelagic mesopelagic epipelagic abyssopelagic hadopelagic	estuaries/lagoons/brackish seas mangroves marshes/swamps	rivers/streams lakes/ponds caves exclusively in caves

Highighted items on the list are where Hyphessobrycon langeanii may be found.

Habitat

Substrate
Substrate Ref.
Special habitats
Special habitats Ref.

Associations

Ref.
Associations
Associated with
Association remarks
Parasitism

Feeding

Feeding type	plants/detritus+animals (troph. 2.2-2.79)
Feeding type Ref.
Feeding habit
Feeding habit Ref.

Trophic Level(s)

Estimation method	Original sample		Unfished population		Remark
Estimation method	Troph	s.e.	Troph	s.e.	Remark
From diet composition
From individual food items	2.90	0.34			Trophic level estimated from a number of food items using a randomized resampling routine.
Ref.

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