Bottles have loser TPO on a quality bottling line, as they are purged with CO2, vacuumed pulled on the bottle, purged, vacuumed, CO2, fill with beer (the sequence at first might be different, but you get the idea). It was explained that if you pull a vacuumed on a can, it collapses, so only purging is used.
Can's have a bigger mouth, so more air exposure before the lid is applied. The wider cans also are a challenge at high speeds, as the centripetal force will cause the beer to be forced against the outer side, air can get in the inner side where the beer and foam Are lower. One place said they only run at less than full speed because of this.
As a homebrewer you bottle condition, which will scavenge O2. You can also keg condition, spund, or krausen and the yeast will scavenge O2.
Which holds freshness longest? It depends. I have no answer and data on this.