Why minimize splashing when transferring wort from mash/sparge/etc?

I've seen a couple posts that say you should minimize splashing of the wort when you move it from the various steps into your boiling pot (i.e. if you are mashing in a kettle, when transferring into your boiling kettle, try not to splash).

But then at the very end of brewing, you usually try to get as much oxygen in as possible when going into your fermenter.

So why do you have to minimize the splashing along the way, only to encourage splashing at the very end?

Hot side aeration.

Splashing introduces oxygen into the wort. If the wort is hot, then that oxygen can bond with various compounds in the wort and cause off flavors.

If the wort is cool (below about 80F), the oxygen doesn't bond, it just dissolves so that it is available for the yeast to metabolize.

-a.