Final answer:
Saturated fats spoil least readily due to their stable structure and solid state at room temperature.
Explanation:
Saturated fats spoil least readily among the given list of options. These fats are solid at room temperature and have all the hydrogen atoms that a carbon chain can possibly contain, making them more stable and less prone to spoilage compared to unsaturated fats. An example of a saturated fat that spoils least readily is butter.
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