In my experience, mead does not oxidize any easier than wine. The key outside of pH maintenance is in the handling: to keep your carboy topped up, avoid splash racking, keep racking to a minimum and consider using k-meta for its antibacterial/antioxidant properties. You really need to rack your mead a few times do you are going to have to rack it into preferably a fresh carboy as you typically want a 60 day window in which there is no sediment ('lees') fallout from your clear & degassed mead before you consider bottling. Even with a mead made from the basics, no fruit component added, you will almost always drop lees for 4-6 months.
Motto: quel che sara sara