So did you literally POUR the contents from primary to secondary? If so, then yes, you have potentially oxidized the batch. It is going to be undrinkable if it is oxydized? Probably not, but it won't taste the way it was intended.
If you didn't pour it, and you used a racking cane/siphon to carefully transfer the wine over, then I would say you were too rough with it and stirred up the yeast at the bottom.
The purpose of racking is to carefully get the wine off of the yeast and trying not to cause any splashing that could oxydize the batch. It it was or wasn't properly siphoned, I would rack it again using a proper method to get it off the lees (yeast at the bottom).
"Stop giving me credit for those stupid quotes! For that last time it wasn't me! STFU NOOB!" <-- Benjamin Franklin