Ecology Summary - Galeocerdo cuvier

Língua:

Ref. principal	Randall, J.E., 1992
Notas	Feeds on invertebrates, fish, birds, marine mammals, and food from human sources. Habitually enters rivers and estuaries but also swims offshore. Active throughout the daily cycle (Ref. 127989). Tiger sharks travel along the continental shelf and farther offshore in rather random fashion. Found worldwide in tropical and temperate seas; a carnivore, pelagic species, occasionally advancing into coastal waters (Ref. 9137).

Ref. principal

Randall, J.E., 1992

Notas

Feeds on invertebrates, fish, birds, marine mammals, and food from human sources. Habitually enters rivers and estuaries but also swims offshore. Active throughout the daily cycle (Ref. 127989). Tiger sharks travel along the continental shelf and farther offshore in rather random fashion. Found worldwide in tropical and temperate seas; a carnivore, pelagic species, occasionally advancing into coastal waters (Ref. 9137).

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	Estuários/lagunas/áreas estuarinas manguezais pântanos/brejos	rivers/streams lakes/ponds Cavernas exclusivamente

Highighted items on the list are where Galeocerdo cuvier may be found.

Habitat

Substrato
Substrate Ref.
Habitats especiais	Coral Reefs;
Special habitats Ref.

Associações

Ref.
Associações
Associada com
Comentários sobre associação
Parasitismo

Alimentação

Tipo de alimentação	mainly animals (troph. 2.8 and up)
Feeding type Ref.	Cortés, E., 1999
Hábito alimentar	hunting macrofauna (predator)
Feeding habit Ref.	Randall, J.E., 1967

Trophic Level(s)

Estimation method	Amostra original		População virgem (não pescada)		Nota
Estimation method	Troph	s.e.	Troph	s.e.	Nota
Da composição da dieta	4.54		4.63	0.71	Troph of adults from 1 study.
Dos itens alimentares individuais	4.49	0.86			Trophic level estimated from a number of food items using a randomized resampling routine.
Ref.	Bowman, R.E., C.E. Stillwell, W.L. Michaels and M.D. Grosslein, 2000

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