Bottling shouldn't be a big concern as far as oxidation. As long as you transfer very carefully the exposure to oxygen in the bottling bucket is pretty minimal. There's CO2 suspended in the beer and the act of racking/draining into a bucket releases enough to blanket the beer temporarily. Same goes with bottles...I don't know of anyone who purges every bottle with CO2 so there's oxygen that has to be pushed out of the way. As long as you rack through a hose/tube that goes all the way to bottom of the bucket so that the end is quickly submerged and use a bottling wand to fill bottles, you're minimizing contact. Oxidation is the least of your problems...you'll get a wild yeast/sour bug before you ever see substantial oxidation off flavors. That's almost inevitable in the learning process.