I have not come across any literature that encourages saturating your wort with more air than it is already exposed to during the brewing process. The increase presence of oxygen before your boil will cause lipid oxidation and this will affect the flavor stability of your ale or lager. With that being said, brewing is an art, and it seems we can never maximize one aspect of an operation to its full potential without compromising something else.
During milling, if you rely on a finer ground malt to increase your extraction of fermentable sugars, you will get more alcohol, but you will also increase the surface area of your mash and risk exposing the wort produced. If you stir continuously throughout a mash in an open tun or allow your bed to run dry during sparging, cloudier wort will be the result. Brewers disagree over whether clean or dirtier wort is better for fermentation, so this could be incredibly important to you or not. Oxidation risks are also increased depending on the raw materials you use. Rice adjuncts are going to be a lot less prone to LOX formation than corn, but can you afford the increased costs.
During mashing 15% of your malt lipids will become oxidized naturally, every thing I have ever read stresses that this percentage should be kept to a minimum, but since oxidation occurs no matter what you do, I can see where contrary evidence could come from. The most extensive overview I have found is Brewing Chemistry and Technology in the Americas. This book includes a fish scale diagram that will keep you cross-eyed for days, but once you are finished reading, it makes for a very useful door jam or nifty paper weight.