I just caught onto this thread. I tried reading through it and as best I can tell everything is based off the idea that the value of O2 is in a fast fermentation and high attenuation. Below is an excerpt from some of my research that I am too lazy to retype so its directly quoted,
"Oxygen is critical for yeast health. The aerobic respiration yields far more energy than anaerobic fermentation, which is exactly what yeast need as they multiply. As well, oxygen is used during the lag phase to desaturate fatty acids which is critical to maintain cell membrane fluidity as the yeast multiply. This fluidity is critical since if the membrane is too rigid it can not as readily reabsorb diacetyl."
So, what you do at the onset of fermentation pays dividends at the end of the process with healthier yeast. If you re-pitch yeast it is that much more of a benefit.