As far as I know, it's the opposite. The yeast in the bottles will supposedly scavenge O2.
And ditto for the yeast in the keg.
Yes, although theoretically it can be more of an issue. Just like tall CCVs can exacerbate autolysis, the form factor of a keg makes that more likely than in a bottle. But it's theoretical. Who knows how much difference it makes in reality.
I managed to find my source: Zymurgy March / April 2022 "The Homebrewer's Guide to Barrel-Aged Stouts" page 51
"From there, you usually want to drink these out of the keg or force carbonate them into bottles. It’s very difficult to achieve proper bottle conditioning with beers that approach and even exceed 13 percent ABV, and very few professionals even attempt that. And while these should be enjoyable for years to come, they are not going to improve drastically over 5 to 10 years as a good English barleywine or lambic often does, so avoid bottle conditioning."
So, it sounds like this advice was specific to stouts.
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