Agree, depends on the style. Ales such as UK Best Bitters, American Pale and Amber ales etc are meant to be served on draught, and served young.
The bottled version is usually filtered, pasteurised and bottled so it is "frozen in time" and does not usually "improve" with age.
Lagers - the most drunk style on the planet - are fermented then kept at a low temperature for a couple of weeks up to a couple of months, then nearly always filtered, pasteurised then kegged and bottled to be served as quickly as possible.
So really very few beers in the World actually mature in the bottle - perhaps just a handful in any nation if at all (in Australia for example Coopers, Little Creatures, a few of the craft offerings ).
So for the home brewer, we normally brew styles that are supposed to be drunk young anyway. Kit beers do improve after a while in the bottle to reduce the kit twang and clear right out and gas up, which hides some of the "faults" - if you want to use that term - in the beer.
So it's not possible to make an "a" or "b" statement re bottling vs kegging. What I have found personally is that when I bottle off some excess beer after filling the kegs and keep them as an archive, after a month or two they taste quite different to the keg version and more often than not they seem to have lost hop character and gone a bit "not fresh" tasting.
On the other hand one of the best brews I ever did was an Aus Pale Ale made on Coopers bottle yeast. I literally lost ten bottles that I'd put in a wardrobe in a spare room for around nine months and they were magnificent. Probably because it's a style that is supposed to be matured in the bottle, using the right yeast.