Which of the following is true regarding saturated fats?

Saturated fats are characterized by having no double bonds between the carbon atoms in their fatty acid chains, which means that they are saturated with hydrogen atoms. Most animal fats, such as butter and lard, are saturated fats, which support the idea that they are solid at room temperature. This is important because the structure of saturated fats contributes to their stability and physical properties.

The other choices do not accurately describe saturated fats. While some types of fats might contain fats that are enzyme dependent, saturated fats themselves are not entirely dependent on enzymes for their classification or properties. Additionally, phospholipids are a different category of lipids that contain a phosphate group instead of a third fatty acid chain, which is not relevant to the definition of saturated fats. In essence, the majority of animal fats being classified as saturated fats is a fundamental characteristic that highlights their role in biochemistry and nutrition.