FROM MY READING, DISCUSSIONS AND EXPERIENCE:
leaving the beer on the trub will derive flavour from the proteins and whatnot, plus allow more yeasties to do their job.
once you rack to secondary, you cut down on the yeasties (which in some cases if done to early, can result in a stuck fermentation, other times jump-starting the yeast to give it one last haul, depending on conditions and flocculation)
it will allow for a bit more clarity, but time in any container will do this.
leaving the beer on the trub is not the problem people used to think it was...there is much more proof now that you can get more flavour this way and many people skip the secondary.
as for yeast bite, i'd say that would mean more letting it settle in the bottles and pouring carefully. although you might have LESS in the bottles from using a secondary, time and proper racking technique is more important.
racking the trub out MIGHT work, but it seems it would be rather difficult. a lot of people using conical fermenters have this capability. they can dispense the trub from the bottom of the container, allowing for a "secondary fermentation" in the primary.
basically, yes...removing the beer from the trub and allowing the yeast to clean up could reduce "off-flavours." But it could also reduce some GOOD flavour