Yep, adding more fermentables in the secondary is going to cause...... a secondary fermentation!
Dun dun dunnnnnn......
You're both correct. Leave the trub behind. You will have enough yeast in suspension from accidental movements and swipes of the trub from your racking cane for a secondary fermentation. Even after the primary fermentation has finished, there is still some fermentation continuing as the yeasts will begin to feast on fusel alcohols and diacetyl they created during their first feast. That's why giving your beer a nice diacetyl rest for a few days (or in my case, a week) will do your finished beer a world of good as the yeasts convert those primary alcohols into more flavorful esters and ethanol.
Beer so good, it's frightening.
2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.