O@ is best avoided. It's more important with mead than beer because mead lives so long. If you have a CO2 tank, you can just shoot some CO2 in the container you're racking to, and you're set. We did that when bottling mead too.
If it's still fermenting, then you have no worries. The CO2 offgassing will replace any O2 in the fermenter. But if it's pretty much done and you're racking to a fermenter for aging or something, then it's best to purge with CO2, or at very least try to minimize any splashing.
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit