Probably but I always heard that bottle conditioning would scavenge the oxygen that would be introduced during bottling.
Only with a good process, otherwise (e.g. most home brewers' processes), not.
Whats your process looks like that's a crazy turnover for a bottled beer!
I use a low-oxygen brewing process, which is good brewing practices combined with oxygen avoidance and active oxygen scavenging.
RO water with a custom mineral profile.
Proper mash and kettle pH adjustments.
Good wort clarity from recirculation and kettle fining.
Fast chilling, and subsequent settling.
Proper wort aeration/oxygenation.
Yeast nutrient (zinc) direct to fermenter.
Pitch fresh healthy yeast at high kraüsen from a continuously stirred starter.
Active temperature control.
Spunding (yes, in the bottle), or fermenter priming and botting directly from there.
Rouse the yeast during carbonation and it carbs in 1-3 days.
Ales should be not only drinkable, but delicious in about a week or less. Additional cold conditioning is helpful for lagers (after packaging).