it's not a "vs" it's not one or the other....if you bottle you still have to bottle condition..bottle conditioning is a process that actually involves the yeast producing co2, and the co2 filling the headspace in the bottle *carbonation*, then reabsorbing itself back into the soulution, this helps further"scrub" any chemical compounds in the beer (greeness) additionally the yeasties also do like they do if you skip secondary and leave on the yeastcake for a mont, they clean up after themselves.
The act of carbonation is like a mini-fermentation. In fact some new brewers who stare incessantly at their bottles actually notice krauzens forming....just like in the primar. These fall down, just like in primary, taking with it any proteins and esters (off flavors) with it.
You NEED the built up CO2 to have Bottle conditioning....Bittle conditioning is tied hand in hand with carbonmation, you really don't get the conditioning till after the headspace is full of CO2 and pushing itself back in solution.
THe secondary is primarily for a VISUAL CLEARING of the beer...It does marry the flavors somewhat, but primarily it is to let stuff settle out of the beer.
You still need a period for Carbonation to build up and then reactions from the CO2 AND activity from the living microorganism in the bottle (the yeasts)
It's a living process remember...
FOr more on bottle Conditioning/carbonation read this...
https://www.homebrewtalk.com/558191-post101.html