I don't think it's a good idea. There is a big difference between the slow/constant oxygen diffusion through the wood of a barrel and infusing a large amount of oxygen into a beer on an interval basis. Barrel aging allows the Brett (living in and on the wood) to use the oxygen quickly, preventing oxidation of the beer.
I’ve never had a problem aging in carboys with airlocks. It can be a bit more difficult to get the beer adequately sour, so I tend to pitch my microbes from the start, instead of waiting until secondary (which works for barrel-aged sours).
